Squash Squares

1/2 cup chopped pecans
1 tbsp olive oil
1 lg onion, finely chopped
2-3 garlic cloves, finely chopped
2 1/4 lbs butternut squash, peeled, seeded, cubed
Salt and pepper to taste
Dash cayenne pepper
3 tbsp chopped fresh parsley
1/2 cup dried cranberries or grated Parmesan cheese

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

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