Butternut squash, pecan sauté. Start with cooked butternut squash - add pecans, cranberries and sage - sauteed with butter and olive oil. Place mixture in a large bowl. Let the natural flavors of butternut squash shine in this easy side dish.
Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil.
Sauté until fragrant and tender, about one minute.
Recipe: Creamy Butternut Squash Orzotto (Barley Risotto) with Toasted Pecans.
To make Butternut squash, pecan sauté you need 7 ingredients and just 5 steps. Here is how you achieve that.
Ingredients
- Prepare 2 1/4 lb of butternut squash.
- It's 2 tbsp of butter.
- You need 1/4 tsp of salt.
- You need 1/4 tsp of ground black pepper.
- Prepare 1 pinch of ground cinnamon.
- Prepare 1 tbsp of honey.
- It's 1 cup of pecans.
Pour in the wine and cook, stirring, until the liquid Taste and adjust seasoning. Serve immediately, topped with a sprinkling of toasted pecans and grated cheese. Fill in the center with the half circles. Divide the mushroom / pecan mixture and spoon onto the center.
Butternut squash, pecan sauté directions
- Toast the pecans and set aside..
- Peel and slice the butternut squash..
- 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..
- Add pecans and honey incorporate well..
- After 2 minutes, remove from heat, let sit 5 minutes. Serve hope you enjoy!.
Melt butter or margarine in a heavy large skillet over low heat. I love autumn, when butternut squash is at its peak. This is one of my favorite ways to prepare it. The squash is tender, and the creamy pecan filling is fabulous. Thick and creamy roasted pecan butternut squash soup with coconut milk and sauteed leek.