Nutty Pecan Squash Recipe
Summary
Difficulty LevelVery EasyServings4
Ingredients
| 1 hubbard squash (about 1 lb/500 g) 1 | ||
| 1/4 cup butter 50mL | ||
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Orange juice | 2 Tablespoon | |
| Packed brown sugar | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut squash in half lengthwise; remove seeds and cut into 1/2-inch (1 cm) wide slices.
In saucepan of boiling water, cook squash for 20 to 25 minutes or just until tender.
(Alternatively, place squash in microwaveable dish and cover with vented plastic wrap; microwave at High for 8 to 10 minutes or just until tender, stirring twice.) Drain; cover and set aside.
In small saucepan, melt butter over medium heat; stir in pecans to coat evenly.
Cook for about 5 minutes or until nuts are golden and warmed through, being careful not to burn.
Stir in orange juice, and sugar (if using).
Arrange squash on platter and pour sauce over top.
Season with salt and pepper to taste.
In saucepan of boiling water, cook squash for 20 to 25 minutes or just until tender.
(Alternatively, place squash in microwaveable dish and cover with vented plastic wrap; microwave at High for 8 to 10 minutes or just until tender, stirring twice.) Drain; cover and set aside.
In small saucepan, melt butter over medium heat; stir in pecans to coat evenly.
Cook for about 5 minutes or until nuts are golden and warmed through, being careful not to burn.
Stir in orange juice, and sugar (if using).
Arrange squash on platter and pour sauce over top.
Season with salt and pepper to taste.
Chef
