Butternut Squash with Apricot Jam and Pecans

Name: Butternut Squash with Apricot Jam and Pecans
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 4 servings
Ingredients: 20 oz Uncooked butternut squash packaged, peeled and cut up; 0.333 cup(s) Vegetable broth; 2 tsp Unsalted butter cut into pieces; 3 Tbsp Apricot jam or peach variety; 2 tsp Fresh ginger fresh, peeled and grated; 0.125 tsp Black pepper; 0.25 cup(s) Chopped pecans

Points®

Total Time

17 min

Prep

7 min

Cook

10 min

Serves

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

¼ cup(s)

Instructions

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.
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.

Butternut Squash with Apricot Jam and Pecans

Ingredients

Instructions

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