Wednesday, May 28, 2014

Butternut Squash with Pecans and Cranberries


I found a delicious recipe for Butternut Squash with Pecans and Cranberries in  The Runner's World Cookbook.

Butternut squash is a rich source of carbohydrates and a great choice the night before a long run.

Here's how easy it is to make this beautiful side dish:
Toast 1/2 cup chopped pecans in a large skillet, then remove and set aside.  In the same skillet, saute 1 large chopped onion and 3 minced cloves of garlic.  When the onion starts to soften, add about 2 pounds of cubed butternut squash, cover and cook for about 25 minutes, stirring occasionally.

Add a pinch of red pepper, salt and pepper to taste.

Then gently toss in the toasted pecans, 1/2 cup dried cranberries, 3 T fresh chopped parsley and 1/4 cup grated Parmesan cheese.

Let the flavors meld for a few minutes, then serve and enjoy.

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