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  • Writer's pictureLisa Jarvis

Easy Butternut Nut Squash Saute'

Thanksgiving is just around the corner! Yes, it's that time again when we get to gather with family and friends, to give thanks and to enjoy some delicious holiday foods! While it is the holidays and indulgence is part of that , I have some delicious , simple, and healthier recipes that you can make and add to your holiday feast! Some absolutely delicious sides that you will feel good about eating and serving to your family and friends! Yes! Indulgence made Healthy! For the next week or so, I will be posting some healthier (and OH SO YUMMY) side dish recipes that you might want to add to your Thanksgiving dinner! This first one is one of my favorite foods for any time of the year, but it just goes beautifully with the Thanksgiving fare! Meet one of my best friends....Butternut Squash! SO naturally sweet and yummy without all the calories and carbs that you might find in something similar. This is about as simple as it gets. You peel and cube a butternut squash, saute it in olive oil, season with a little salt and pepper. Toss in a few pecan pieces and simply drizzle with a little honey before serving. You will not believe how rich and decadent this tastes but it is low in calories, fat and carbs. And I have to give a big shout out to the butternut squash....Since I usually eat at least one serving of butternut squash per week, my eyesight has improved enough that I don't need reading glasses anymore! True story! Butternut squash is full of beta carotene and Vitamin A. Butternut squash is also one of a handful of good low-fat sources of vitamin E! So there you go!

Here's all you need:

1 butternut squash, peeled and cut into 1 inch cubes

1 T olive oil

1/8 to 1/4 cup chicken broth (Depending on how big the butternut squash is)

About 1/4 cup pecan pieces

About 1 T honey

salt and pepper to taste

Cut the ends off of the squash and peel the outer skin off. Cube the orange flesh of the squash into one inch cubes. Heat the oil in a saute pan. Add the butternut squash to the hot oil. Saute for a few minutes on medium high heat, stirring occasionally, when the squash becomes almost as tender as you like, add in the chicken broth ( just a little to finish cooking the squash with a little steam) and allow it to simmer for a few minutes. When the squash is as tender as you like, salt and pepper to taste. Gently stir in the pecan pieces and transfer to a serving bowl. Drizzle the honey onto the squash while it is warm. It is ready to serve. Enjoy!


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