Try this Butternut Squash with Onions and Pecans recipe, or contribute your own.
Suggest a better descriptionDice squash into 1/2" cubes.Toast pecans. Melt butter in heavy large skillet. Add onion and saute until very tender, about 15 min. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15-30 min. Salt and pepper. (Can be prepared 4 hrs ahead. Let stand at room temp. Rewarm over med heat before continuing.) Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve. Recipe By : Elizabeth Stevens Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 15:03:06 -0500 From: Sharon Beck
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 8 | ||
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Calories: 186 | ||
Calories from Fat: 128 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 36.2mg | 1 % | |
Potassium 454.7mg | 12 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 11.9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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