Prep Time: 5 Minutes Cook Time: 45 Minutes Total Time : 50 Minutes Serves: 8
INGREDIENTS
3 tbsp vegan butter
1 onion, thinly sliced
1 butternut squash
1 cup chopped pecans
1/4 cup fresh parsley, chopped
2 tbsp brown sugar
salt and pepper to taste
DIRECTIONS
1. Place pecans on a baking sheet and roast at 350° F for 6 minutes.
2. Peel the squash and remove the seeds. Chop into cubes.
3. Add the butter to a large skillet over low-medium heat.
4. Sauté onion until translucent, about 10 minutes.
5. Add squash and brown sugar, toss to coat.
7. Cover and let cook until squash is tender, stir every few minutes.
6. Add salt and pepper, half the parsley and pecans, and stir.
8. Garnish with the rest of the pecans and parsley and enjoy as a side or in an Autumn Squash Salad!
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