A pat of butter and a spoonful of yummy dark brown sugar is worth the "fat" to make something taste divine.
Are you kidding? Butter and brown sugar taste divine without even being added to anything.
Here is my favorite butternut squash recipe:Butternut Squash with Onions and Pecans
1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
2-1/4 pounds butternut squash - peeled, seeded and cubed
salt and pepper to taste
3 tablespoons chopped fresh parsley
1. Place pecans on an ungreased baking sheet. Toast at 350 degrees for 5-8 minutes.
2. Melt butter in a large, heavy skillet. Add onion and saute until very tender. Stir in squash, cover. Cook, stirring occasionally, until squash is tender but still holds its shape (about 15 minutes). Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer to a serving bowl. Sprinklie with remaining pecans and parsley.
*Note: I usually add more pacans, and the parsley can be omitted.
I first tried this a couple of years ago, and it's become a holiday staple at our house.