Search
by Ingredient

Butter Pecan Squash

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by jerri

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 ½ 680.4
POUNDS G BUTTERNUT SQUASH
½ 118
CUP ML WATER
boiling
3 45
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML BROWN SUGAR, LIGHT
½ 2.5
TEASPOON ML SALT
1 1
X X WHITE PEPPER
to taste *
¼ 59
CUP ML PECANS
coarse
1 15
TABLESPOON ML MAPLE SYRUP

Directions

Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 141 58% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 243mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 257% Vitamin C 29%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
More health news

Email this recipe