This eggless quiche with spinach and cheese is always a hit when I bring it to potlucks – nobody can tell the difference because it’s made with tofu instead of eggs!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 3 tablespoons butter
- 1 large onion, diced
- 2 ¼ pounds butternut squash
- 1 cup chopped pecans
- 3 tablespoons chopped fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place pecans on an ungreased baking sheet.
- Bake pecans in the preheated oven until toasted, 5 to 8 minutes.
- Peel squash and remove seeds. Cut into 1/2-inch cubes to yield about 6 cups squash.
- Melt butter in a heavy large skillet over low heat. Add onion and sauté until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook, stirring frequently, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
- Stir in 1/2 of the pecans and 1/2 of the parsley. Transfer mixture to a bowl. Sprinkle with remaining pecans and parsley, then serve.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 57 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Added a little brown sugar but this is a great recipe. My husband said “everything is better with pecans”
Came out great! I made a Maple Balsamic sauce to toss them in. I saw someone post they added a little cayenne pepper to theirs. I will try that next time.
Could not have the pecans. Followed recipe Steps 4 and 5. Added small amount of vegetable stock, dash of cayenne pepper and cooked on low heat until squash was soft but not mushy. Sprinkled fresh parsley at end. Loved it.
I liked the quick cooking method for the butternut squash, as I usually roast it in the oven 40 minutes. The dish tasted fine, but I felt it was missing something. If I made it again for a savory version I would add cumin, rosemary or sage; for a sweeter version I would add cinnamon, clove, craisins, and a natural sugar (like honey or maple syrup). This is a good base off of which you can personalize to your own tastes.
I cut the recipe to make servings for two people. It was delicious. I used one squash, 1 TB butter, 1/2 onion, and 1/4 cup pecans.
Great recipe
Delicious!!
I made this with the simple changes recommended by kelcampbell below and it was wonderful! My new favorite side!
Best recipe I’ve found for butternut squash. Very tasty and a hit with my son as well.
I added just a sprinkle of sugar before serving
I prepared this recipe exactly as the recipe was printed even making it ahead of time and reheating it. It was easy to prepare and before I tasted it I thought it would be bland but I was pleasantly surprised. I am trying to add more vegetables to my diet and this one will be a keeper. I served it with Cedar Plank Salmon and Italian green beans. It was a perfect combination. Great recipe. Thanks
Yummy! Every last drop!
This recipe is ALWAYS a hit! Love it! Easy and delicious!
This was easy and fantastic. I took the advice of others and purchased the squash pre-cut; made the prep time much easier. I only made half the recipe since I was only servicing 4 people. I am definitely making this for the upcoming Thanksgiving meal.
A great way to serve up squash. Even my daughter enjoyed it.
This was a yummy and easy dish to prepare. I did take the advice of another reviewer. I microwaved the squash for 3 minutes before adding it to the pan with onions. I added craisins and 2-3 tablespoons of brown sugar, covered, and continued to simmer for approximately 10 minutes. I rarely review a recipe I’ve altered, but want others to try this dish. I will be making again for certain!
Butter, pecans , garlic, mrs dash & parm cheese
Preparing the butternut squash was not fun. I’ve never cooked one and didn’t realize they were so hard! Setting that aside the recipe was pretty good. I just used a handful of toasted pecans and it wasn’t over powering in flavor, added a touch of brown sugar for a little sweetness, and everyone seemed to like it, I’ll make it again…if someone else cuts it up!
Butternut squash is very sweet. No need for any additional sugar. I pre-microwaved it like others suggested. Mine only got soft and mushy, and even stuck to the bottom of my non-stick pan. I also added the dried cranberries. Nobody here liked it.
This was a great base recipe- followed another’s advice and added some cayenne pepper, craisins, and some fresh chopped rosemary and a tsp of coconut sugar. The toasted pecans totally made it. FANTASTIC- served with pork tenderloin. So good! Thanks for sharing.
Made this for Christmas dinner, and it was a big hit! I used packaged butternut squash, and even though I guess I cooked it a little too long and it ended up being creamy as opposed to little squares, it didn’t change the taste a bit. I did add a spoonful of brown sugar, and sprinkled it with cinnamon, but that is personal taste. Thanks for the great recipe!