ROASTED BUTTERNUT SQUASH WITH PECANS

By sexyswamprat

Ingredients
  • 1 butternut squash , cut in half lengthwise, seeds discarded (about 2 pounds)

  • 1 cooking spray

  • 2 tsp margarine , divided

  • 1 tbsp brown sugar , divided

  • 1/4 cup chopped pecans

Directions
  1. Preheat oven to 400 degrees.

  2. Spray both sides of squash with cooking spray and place face down in a glass baking dish. Bake for 45 minutes.

  3. In a small bowl, mix 1 teaspoon margarine and 1 1/2 teaspoons brown sugar and microwave for 30 seconds to melt margarine.

  4. Add pecans and mix well. Spread mixture on a small baking sheet and bake for 3 minutes to toast nuts.

  5. Remove squash from oven. Scoop squash meat into a large bowl; discard skins. Add remaining margarine and brown sugar and whip with a whisk until smooth. Fold in pecans.


Nutritional Facts

Servings
1
Calories 77.9
Total Carbs 6.9g
Dietary Fiber 1.5g
Sugars 4.2g
Total Fat 5.8g
Saturated Fat 1.2g
Unsaturated Fat 4.6g
Potassium 20.3mg
Protein 0.8g
Sodium 105mg
Dietary Exchanges
1 Fat
1/4 Starch

dinner

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