Easiest Way to Prepare Appetizing Butternut squash, pecan sauté

Butternut squash, pecan sauté. Melt butter or margarine in a heavy large skillet over low heat. Add squash and toss to coat. Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat.

Transfer the butternut squash mixture onto 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. Whisk the vinegar into the remaining olive oil. You can have Butternut squash, pecan sauté using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Butternut squash, pecan sauté

1. Prepare 2 1/4 lb of butternut squash.
2. Prepare 2 tbsp of butter.
3. You need 1/4 tsp of salt.
4. Prepare 1/4 tsp of ground black pepper.
5. Prepare 1 pinch of ground cinnamon.
6. You need 1 tbsp of honey.
7. You need 1 cup of pecans.

Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. For the bottom part, cut in half and scoop out the seeds.

Butternut squash, pecan sauté instructions

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!.

Place squash on a baking sheet. Add the vegetable broth, and bring to a simmer. Add the vegetable broth, and bring to a simmer. Add the butternut squash and a large pinch of salt. Peel and chop your butternut squash into cubes.