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Recipe for Butternut Squash, Pecans and Cranberries

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Serves 4-6

Ingredients:
1/2 cup chopped pecans

1 tablespoons olive oil

1 large onion, finely chopped

2-3 cloves garlic, finely chopped

2 1/4 pounds butternut squash, peeled, seeded, large cubes

salt & pepper to taste

dash cayenne pepper

3 tablespoons chopped fresh parsley

1/4 cup dried cranberries

1/4 cup grated Parmesan cheese

Directions:
Toast pecans in an ungreased skillet, stir to avoid burning. Set aside. Heat olive oil in a large skillet over low; sauté onion and garlic until tender for approximately 15 minutes. Add squash, cover and cook, stirring occasionally, until tender but still holding its shape (approximately 20 minutes depending on how big your chunks are.) Season with salt, pepper and cayenne. Stir in half the pecans and half the parsley. Transfer to serving bowl. Garnish with remaining pecans and parsley. Sprinkle with cranberries and Parmesan.

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04.14.2008 Category Side Dishes