Butternut Squash with Onions and Pecans

Serves 8

Ingredients

            1 cup chopped pecans                                                      

            3 tbsp grass-fed butter

            1 large onion, chopped

            2 ¼ lb butternut squash, peeled, seeded, cubed

            Celtic sea salt & black pepper to taste                            

            3 tbsp chopped fresh parsley

Directions

            Melt butter in a large, heavy skillet over low heat; add onion, and sauté for about 15 minutes, until very tender. Stir in squash and cover the skillet. Meanwhile, place pecans on an ungreased baking sheet. Toast at 350 degrees for 5 to 8 minutes. Continue cooking and stirring squash until tender for about 15 to 20 minutes. Season with salt and pepper. Stir in pecans and chopped parsley. Enjoy!

Nutrition facts (per serving): 100 calories, 4.5g fat, 86mg sodium, 17g carbs, 3g fiber, 1.5g protein

Recipe courtesy:  Erin Peisach, RD, LDN (read Erin's bio here)

To make an appointment with Erin, please call the clinic at 410-448-6361.