Directions:
- Place pecans on an ungreased baking sheet.
- Toast at 350 degrees F (175 degrees C) for 5-8 minutes .
- Peel the squash, and remove the seeds.
- Cut into 1/2 inch cubes.
- There will be about 6 cups squash.
- Melt butter or margarine in a heavy large skillet over low heat.
- Add onion and saute until very tender, about 15 minutes.
- Add squash and toss to coat.
- Cover.
- Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
- Season to taste with salt and pepper.
- Can be prepared 4 hours ahead.
- Let stand at room temperature.
- Rewarm over medium heat before continuing.
- Stir in half of the pecans and half of the parsley.
- Transfer mixture to bowl.
- Sprinkle with remaining pecans and parsley.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.57 Kcal (1313 kJ) | ||
| Calories from fat | 235.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.21g | 40% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 7.53mg | 0% | |
| Potassium | 610.91mg | 13% | |
| Total Carbs | 21.22g | 7% | |
| Sugars | 4.5g | 18% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 4.52g | 9% | |
| Vitamin C | 30.3mg | 50% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 2.2mg | 12% | |
| Calcium | 90.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 171.71 Kcal (719 kJ) | ||
| Calories from fat | 129.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 40% | |
|---|---|---|---|
| Cholesterol | 6.27mg | 4% | |
| Sodium | 4.12mg | 0% | |
| Potassium | 334.52mg | 13% | |
| Total Carbs | 11.62g | 7% | |
| Sugars | 2.46g | 18% | |
| Dietary Fiber | 3.08g | 23% | |
| Protein | 2.47g | 9% | |
| Vitamin C | 16.6mg | 50% | |
| Vitamin A | 0.7mg | 44% | |
| Iron | 1.2mg | 12% | |
| Calcium | 49.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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