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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

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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