Squash Squares

Runner's World - Published 11/27/2007
Add this winter veggie to your postrun meal to help you rehydrate and fight injury


1/2 cup chopped pecans
1 tablespoon olive oil
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
21/4 pounds butternut squash, peeled, seeded, cubed
Salt and pepper to taste
Dash cayenne pepper
3 tablespoons chopped fresh parsley
1/2 cup dried cranberries or grated Parmesan cheese (optional)

Toast pecans in ungreased skillet; stir to avoid burning. Set aside. Heat olive oil in a large skillet over low; saute onion and garlic until tender (15 minutes). Add squash, cover, and cook, stirring occasionally, until tender but still holding its shape (20 minutes). Season with salt, pepper, and cayenne. Stir in half the pecans and half the parsley. Transfer to serving bowl. Garnish with remaining pecans and parsley. Option: Sprinkle with cranberries or Parmesan. Serves 4.

Calories: 270 Fat: 15 g Protein: 5 g Carbs: 36 g