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Butternut Squash rounds with Sage and Fresh Pecans Recipe

Ingredients

How to make it

  • Peel and clean squash
  • Remove sage leaves from stems (leave leaves whole)
  • Roughly chop the pecans and set aside
  • Lay squash on side and slice into 1/4 inch thick rounds
  • Add olive oil to saute pan and heat (med high)
  • Add butter to pan and allow to melt (reduce heat to Med)
  • Add sage leaves
  • Lay squash flat rounds in pan (place some of sage leaves on top of rounds)
  • Add sea salt to taste on the rounds
  • Add pecans
  • Let cook flat until slightly tender and beginning to brown on bottom side, mix occassionally
  • Flip each round and let cook until fork tender, yet retaining shape
  • Add touch of white wine (sorry, I didn't measure)
  • Serve hot with good mixture of pecans, sage and glass of wine

Reviews & Comments 1

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    " It was excellent "
    joe1155 ate it and said...
    This sounds really delicious.
    Was this review helpful? Yes Flag

The Cook

jdmnewcanaan Upstate, NY

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