Butternut Squash With Pecans And Cranberries
This delicious, healthy side dish is impressive enough to serve at the holidays but easy enough to make anytime. It provides an irresistible mix of flavors and textures, thanks to the crunchy pecans and sweet cranberries. Butternut squash is a rich source of carbohydrates and an ideal choice the night before a long run.
Ingredients
- ½ cup chopped pecans
- 1 tablespoon extra-virgin olive oil
- 1 large onion finely chopped
- 2 to 3 cloves garlic finely chopped
- 2¼ pounds butternut squash peeled, seeded, and cut into ½" cubes
- Pinch of cayenne pepper
- Salt and ground black pepper
- ½ cup dried cranberries
- 3 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese optional; omit for a vegan dish
Instructions
- Heat a large skillet over medium heat. Add the pecans and toast, stirring often to avoid burning, for 6 minutes. Remove them from the skillet.
- Heat the same skillet over medium-low heat. Add the oil, onion, and garlic. Cook, stirring occasionally, for 5 minutes, or until the onion begins to soften.
- Add the squash, cover, and cook, stirring occasionally, for 20 to 30 minutes, or until tender but still holding its shape.
- Add the cayenne and season to taste with salt and black pepper. Stir in half of the pecans, cranberries, parsley, and cheese, if using. Transfer to a serving bowl. Garnish with remaining pecans, cranberries, parsley, and cheese, if using