Caramelized Butternut Squash with Pecans
This whole 30, paleo, and keto side dish is perfect for Thanksgiving (or any night of the week during fall/winter for that matter!!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 butternut squash, peeled, seeds scooped out of the lower bulb, and diced (about 4 cups diced)
- 1 tablespoon ghee (or butter if not paleo/whole 30)
- 5 cloves garlic, minced
- 5 sage leaves, minced
- 1 teaspoon thyme leaves, minced
- 1/3 cup pecans
Instructions
- Add your butter + a big swirl of avocado oil (olive oil works too) to a non stick pan over medium high heat. When hot, add your butternut squash and season with salt and pepper
- Let your butternut squash cook, stirring some but not too often (we want to give it a chance to get deeply golden brown) until it’s tender when pierced with a fork
- If the squash is getting too brown before it’s cooked through, cover the pan with a lid and it’ll speed up the cooking a lot
- When the squash is almost tender and just needs a few more minutes, add the garlic, pecans, and herbs and cook for a few minutes until the garlic has just cooked just a little
- Season to taste and serve!
Nutrition
- Serving Size: 1/4 of the squash
- Calories: 129
- Sugar: 3 g
- Sodium: 7 mg
- Fat: 6 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg