Butter Pecan Squash

60 minutes Prep: 30 minutes Cook: 30 minutes

141 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	pounds	butternut squash
1/2	cup	water	boiling
3	tablespoons	butter
1	tablespoon	brown sugar, light
1/2	teaspoon	salt
1	x	white pepper	to taste
1/4	cup	pecans	coarse
1	tablespoon	maple syrup

Directions

Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1 inch cubes (about 4 to 5 cups).

In a medium saucepan bring squah and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes).

Drain and mash with butter, sugar, salt and pepper.

Turn into an 8" pie plate.

Sprinkle with pecans and maple syrup.

Broil until pecans are lightly browned.

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Nutrition Facts

Serving Size 150g

Amount per Serving

Calories 141 58% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 243mg	10%
Total Carbohydrate 16.0g	5%
Dietary Fiber 0.0g	2%
Sugars 6.0g
Protein 2.0g	3%

Vitamin A	257%		Vitamin C	29%
Calcium	6%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Chicken Florentine Casserole

This was a hit at our house from the 2 year old on up. I followed the recipe as given,using reduced fat ingredients whenever possible and it was delicious! Although next time I will cut the chicken into bite size pieces and only use 1 cup of cheese. Thanks for the great recipe!

Reviewed by Amyamy