Butternut Squash with Onions and Pecans

Total Time
Prep 5 mins
Cook 45 mins

Ingredients Nutrition


  1. Place pecans on an ungreased baking sheet.
  2. Toast at 350 degrees F (175 degrees C) for 5-8 minutes .
  3. Peel the squash, and remove the seeds.
  4. Cut into 1/2 inch cubes.
  5. There will be about 6 cups squash.
  6. Melt butter or margarine in a heavy large skillet over low heat.
  7. Add onion and saute until very tender, about 15 minutes.
  8. Add squash and toss to coat.
  9. Cover.
  10. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
  11. Season to taste with salt and pepper.
  12. Can be prepared 4 hours ahead.
  13. Let stand at room temperature.
  14. Rewarm over medium heat before continuing.
  15. Stir in half of the pecans and half of the parsley.
  16. Transfer mixture to bowl.
  17. Sprinkle with remaining pecans and parsley.
  18. Serve.
Most Helpful

We had this on our Thanksgiving table. I used the last of my butternut crop to prepare it. Was a nice change fromt he regular sweet potatoes.

riffraff December 03, 2002

The toasted pecans were so good with the squash and sweet onions. I ended up adding water to the pan to steam the squash after a bit, as it was taking a long time and I didn't want the onions to burn. I think I'll roast the squash in the oven next time and then combine. Great flavors! Thanks, LikeItLoveIt. [Made for I Recommend]

averybird December 02, 2012

This was amazing and so easy, the taste was enjoyed by both me and DH. The only thing I did differantly was to use ready cut squash I found at the store, cut the recipe in half (there's only two of us) and added a small amount of freshly graded nutmeg. I'll be making this often, what a great way to get some really healthy vegies in the family.

Bonnie G #2 October 27, 2010