Butternut Squash rounds with Sage and Fresh Pecans
From jdmnewcanaan 16 years ago
- 20 minutes to make
- Serves 4
A good appetizer. This is a nice dish with a glass of pinot grigio. Flavors are aligned with the fall and winter.
Ingredients
- Whole butternut squash shopping list
- fresh sage leaves shopping list
- olive oil (Extra Virgin - 1 tbsp) shopping list
- Peans shopping list
- sea salt shopping list
- Butter (2 tabs) shopping list
- white wine (used left over pinot grigio) shopping list
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
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" It was excellent "