** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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