Butternut squash, pecan sauté
Butternut squash, pecan sauté

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, butternut squash, pecan sauté. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Melt butter or margarine in a heavy large skillet over low heat. Add squash and toss to coat. This creamy Instant Pot Butternut Squash Soup is easy, delicious and takes less time to make than other butternut squash soups thanks to the pressure cooker.

Butternut squash, pecan sauté is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Butternut squash, pecan sauté is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook butternut squash, pecan sauté using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash, pecan sauté:
  1. Get 2 1/4 lb butternut squash
  2. Take 2 tbsp butter
  3. Take 1/4 tsp salt
  4. Make ready 1/4 tsp ground black pepper
  5. Prepare 1 pinch ground cinnamon
  6. Take 1 tbsp honey
  7. Get 1 cup pecans

Transfer the butternut squash mixture into the prepared baking dish and spread into an even layer. While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Stir in brown sugar, salt, nutmeg and cayenne. Place pecans on an ungreased baking tray.

Steps to make Butternut squash, pecan sauté:
  1. Toast the pecans and set aside.
  2. Peel and slice the butternut squash.
  3. Heat a pan melt butter. Add the squash and sauté, 5 minutes. Add cinnamon, salt, and pepper. Mix well sauté for 10 minutes, till squash is tender, stirring occasionally.
  4. Add pecans and honey incorporate well.
  5. After 2 minutes, remove from heat, let sit 5 minutes. Serve hope you enjoy!

Peel the squash and remove the seeds. Melt butter in a heavy large frying pan over low heat. Add squash and toss to coat. Candied walnuts can be used instead of candied pecans. Nutrition Facts Toss cubed butternut squash in olive oil, maple syrup, and cinnamon.

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