I found a delicious recipe for Butternut Squash with Pecans and Cranberries in The Runner’s World Cookbook.
Butternut squash is a rich source of carbohydrates and a great choice the night before a long run.
Here’s how easy it is to make this beautiful side dish:
Toast 1/2 cup chopped pecans in a large skillet, then remove and set aside. In the same skillet, sauté 1 large chopped onion and 3 minced cloves of garlic. When the onion starts to soften, add about 2 pounds of cubed butternut squash, cover and cook for about 25 minutes, stirring occasionally.
Add a pinch of red pepper, salt and pepper to taste.
Then gently toss in the toasted pecans, 1/2 cup dried cranberries, 3 T fresh chopped parsley and 1/4 cup grated Parmesan cheese.
Let the flavors meld for a few minutes, then serve and enjoy.