Butternut Squash with Apricot Jam and Pecans
5
Points®
Total time: 17 min • Prep: 7 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Accompany the squash with Canadian bacon, cooked according to package directions, and a bowl of your favorite microwave-cooked leafy green.
Ingredients
Uncooked butternut squash
20 oz, packaged, peeled and cut up
Vegetable broth
⅓ cup(s)
Unsalted butter
2 tsp, cut into pieces
Apricot jam
3 Tbsp, or peach variety
Fresh ginger
2 tsp, fresh, peeled and grated
Black pepper
⅛ tsp
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¼ cup(s)
Instructions
1
Stir together the squash, broth, and butter in a large microwavable casserole dish or bowl. Cover the dish with plastic wrap and prick a few holes in the plastic. Microwave on High until the squash is tender, about 9 minutes, stirring once halfway through the cooking.
2
Stir in the jam, ginger, and pepper; microwave, covered, on High until heated through, about 1 minute. Sprinkle with the pecans. Yields 1 cup per serving.
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