Here is the recipe:
1/2 cup chopped pecans
1 tbsp olive oil
1 large onion, finely chopped (I used a medium-small one)
2-3 cloves garlic, finely chopped (I used minced garlic from a jar but fresh would be better)
2 1/4 lbs butternut squash, peeled, seeded, cubed (I used about 1 1/4 lbs)
Salt and Pepper to taste
Dash cayenne pepper (don't have any)
3 tbsp chopped fresh parsley (forgot this)
1/2 cup dried cranberries or grated Parmesan cheese - optional (I used both)
Toast pecans in ungreased skillet; stir to avoid burning. Set aside. Heat olive oil in large skillet over low; saute onion and garlic until tender (15 min). Add squash, cover, and cook, stirring occasionally, until tender but still holding its shape (20 min). Season with salt, pepper, and cayenne. Stir in half the pecans and half the parsley. Transfer to serving bowl. Garnish with remaining pecans and parsley. Option: Sprinkle with cranberries or Parmesan. Serves 4.
FAT: 15 g
The smell is AMAZING and the taste is unbelievably yummy!