Butternut squash, pecan sauté
Butternut squash, pecan sauté

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, butternut squash, pecan sauté. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Butternut squash, pecan sauté is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Butternut squash, pecan sauté is something which I’ve loved my whole life. They are nice and they look fantastic.

Melt butter or margarine in a heavy large skillet over low heat. Add squash and toss to coat. Reviews for: Photos of Butternut Squash with Onions and Pecans.

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

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

Place mixture in a large bowl. Place the diced butternut squash on the baking sheet then drizzle the top with one teaspoon of Heat the remaining olive oil in a sauté pan over medium heat. Add the red onion and cook, stirring Add the kale, pecan pieces, dried cranberries, and remaining balsamic vinegar, and cook, stirring constantly. Sauté until fragrant and tender, about one minute.

Instructions 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!

Dean Fearing loves the holiday feel of butternut squash, especially when it's combined with ginger, as it is for his smooth, gently sweet soup. Melt butter or margarine in a heavy large skillet over low heat. Recipe: Creamy Butternut Squash Orzotto (Barley Risotto) with Toasted Pecans. In a saucepan or Dutch oven, melt the butter (or warm the olive oil) over medium-high heat. Melt butter in heavy large skillet.

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