Butternut Squash With Pecans Recipe

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Ingredients:

Serving

1 cup chopped pecans
3 tbsp butter
1 large onion, finely chopped
1/2 butternut squash, peeled, seeded, and cubed
salt and pepper
3 tbsp chopped fresh parsley

Directions:

Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	416.18 Kcal (1742 kJ)
Calories from fat	377.47 Kcal
		% Daily Value*
Total Fat	41.94g	65%
Cholesterol	18.32mg	6%
Sodium	4.45mg	0%
Potassium	308.39mg	7%
Total Carbs	11.14g	4%
Sugars	3.4g	14%
Dietary Fiber	5.21g	21%
Protein	5.33g	11%
Vitamin C	8.5mg	14%
Vitamin A	0.2mg	8%
Iron	1.7mg	9%
Calcium	52.9mg	5%

Amount Per 100 g
Calories	407.54 Kcal (1706 kJ)
Calories from fat	369.63 Kcal
		% Daily Value*
Total Fat	41.07g	65%
Cholesterol	17.94mg	6%
Sodium	4.35mg	0%
Potassium	301.99mg	7%
Total Carbs	10.91g	4%
Sugars	3.33g	14%
Dietary Fiber	5.1g	21%
Protein	5.22g	11%
Vitamin C	8.4mg	14%
Vitamin A	0.2mg	8%
Iron	1.7mg	9%
Calcium	51.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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