Candied Pecan butternut squash
Fixed another butternut squash for dinner.
This time I used sugar free maple syrup, dried cranberries, a few pecans, and 1 ounce of feta cheese. It has both a sweet and savory taste. this was 5 points and I gained back 1 point so four points for this entire meal! Not too shabby!
Instructions
I poke it a few times with a sharp knife and then microwave it whole for 5 minutes. (This makes it sift enough for me to cut through it). Then I cut it in half, clean out the seeds and turn it upside down on a cookie sheet and bake for 40 or so minutes at 375. Then I’ll turn it upright and fill the cavity and stick it back in the oven for 10 minutes. So it’s close to an hour between prep and eat time. But it’s well worth it.
Thank you Jane for sharing your recipe
Candied Pecan Butternut Squash
Ingredients
- butternut squash sugar free maple syrup, dried cranberries, a few pecans, and 1 ounce of feta cheese
Instructions
I poke it a few times with a sharp knife and then microwave it whole for 5 minutes. (This makes it sift enough for me to cut through it). Then I cut it in half, clean out the seeds and turn it upside down on a cookie sheet and bake for 40 or so minutes at 375. Then I’ll turn it upright and fill the cavity and stick it back in the oven for 10 minutes. So it’s close to an hour between prep and eat time. But it’s well worth it.
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