Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash With Pecans Recipe
    Lost? Site Map

    Butternut Squash With Pecans

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Camden Cook's Note:

    A tasty vegetable side dish. I make this side dish the day after I make the Butternut Squash Pizza recipe because each recipe calls for half of a butternut squash. Source: http://food.yahoo.com/recipes/allrecipes/9086/butternut-squash-with-onions-and-pecans

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

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

    Directions:

    1. 1
      Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
    2. 2
      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.
    3. 3
      Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

    Ratings & Reviews:

    • on February 17, 2008

      55

      Amazed how much my husband liked this! (He is not used to squash.) We used macadamia nuts instead of pecans. This is a savory dish with a lot of pleasing colors and textures. Try it, you'll like it!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Butternut Squash With Pecans

    Serving Size: 1 (176 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 276.2
     
    Calories from Fat 204
    74%
    Total Fat 22.7 g
    35%
    Saturated Fat 5.7 g
    28%
    Cholesterol 18.3 mg
    6%
    Sodium 55.7 mg
    2%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 4.8 g
    19%
    Sugars 4.6 g
    18%
    Protein 3.5 g
    7%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites