Nutty pecan squash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Hubbard squah; about 1 lb | |
| ¼ | cup | Butter |
| ¼ | cup | Pecans; chopped |
| 2 | tablespoons | Orange juice |
| 1 | teaspoon | Brown sugar; packed salt and pepper |
Directions
Cut squah in half lengthwise, remove seeds and cut in ½" wide slices. In saucepan of boiling water, cook squah for 20 to 25 minutes or till tender. (Alternatively place squash in microwavable dish and cover with vented plastic wrap; microwave at High for 8 to 10 minutes or just till tender, stirring twice. Drain, cover and set aside. In small saucepan, melt butter ove rmedium heat, stir in pecans to coat evenly. Cook for about 5 minutes or till nuts are golden brown and warmed through, being careful not to burn. Stir in orange juice and sugar (if using). Arrange squash on platter and pour sauce over top.
Season with salt and pepper to taste. SERVES:4 Source:_Canadian Living's Country Cooking_
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