Ingridients:
2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
2 tablespoons honey
1 ½ tablespoons butter
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons finely chopped toasted pecans
1 tablespoon minced fresh flat-leaf parsley
Directions:-
Step1:- Preheat oven to 400°.
Step2:- Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; stir to combine. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400° for 1 hour or until tender.
Step3:-Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH 20 seconds. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.
Nutrition Facts:-
Per Serving:-133 calories; fat 3.6g; saturated fat 1.5g; mono fat 1.3g; poly fat 0.5g; protein 2g; carbohydrates 27g; fiber 4g; cholesterol 6mg; iron 1mg; sodium 147mg; calcium 95mg.