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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 190
% Daily Value**
Total Fat 14g
21%
Saturated Fat 4g
5%
Unsaturated Fat 3g
Cholesterol 12mg
4%
Sodium 38mg
2%
Total Carbohydrate 18g
6%
Dietary Fiber 1g
5%
Sugars 4g
Protein 3g
Vitamin A  348%Vitamin C  42%
Calcium  8%Iron  8%
Potassium  14%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butternut Squash with Onions and Pecans

Date Added: June 11, 2009

Ingredients:

3 Tablespoons Butter or marg
1 Onion finely chopped
3 Tablespoons Fresh Parsley minced
1 Cup Pecan coarsely chopped
6 Cups Butternut Squash peeled and seeded
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Directions:

1. Dice squash into 1/2" cubes.

2. Toast pecans. Melt butter in heavy large skillet.

3. Add onion and saute' until very tender, about 15 minutes Add squash and toss to coat.

4. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15-30 minutes Salt and pepper.

5. (Can be prepared 4 hrs ahead. Let stand at room temp.

6. Rewarm over med heat before continuing). Stir in half of pecans and half of parsley.

7. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.

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Dietary Notes:
This recipe is very low-sodium with 37.5mg per serving and low-cholesterol with 11.5mg per serving

This recipe is high in Vitamin A with 348% of your daily recommended intake per serving. This recipe is high in Vitamin C with 42% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Pecan, Onion allergies.
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