Butternut Squash with Pecans |
Recipe Type: Supper
Serves: 6
This is a yummy way to cook butternut squash and finish the flavor with a little toasted pecans.
Ingredients
- 3 butternut squash
- 3 eggs, lightly beaten
- 1/4 teaspoon nutmeg
- Sea salt and pepper
- 2 tablespoons butter
- 3/4 cup toasted pecans, chopped
Instructions
- Cut squash in half and scoop out the seeds. Place cut side down in a glass baking dish with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour. Let cool a little.
- Scoop out into a food processor and blend until smooth. Add eggs and nutmeg and season to taste. Transfer puree to an ovenproof serving dish.
- Melt the butter and pour over the puree. Sprinkle on pecans. Bake at 350 degrees for about 30 minutes.
Notes
Complexity: Very easy