Prep 5 mins
Cook 45 mins
- 44.37 ml butter
- 1 large onion, finely chopped
- 1020.58 g butternut squash
- 236.59 ml chopped pecans
- 44.37 ml chopped fresh parsley
- ground black pepper
- Place pecans on an ungreased baking sheet.
- Toast at 350 degrees F (175 degrees C) for 5-8 minutes .
- Peel the squash, and remove the seeds.
- Cut into 1/2 inch cubes.
- There will be about 6 cups squash.
- Melt butter or margarine in a heavy large skillet over low heat.
- Add onion and saute until very tender, about 15 minutes.
- Add squash and toss to coat.
- Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
- Season to taste with salt and pepper.
- Can be prepared 4 hours ahead.
- Let stand at room temperature.
- Rewarm over medium heat before continuing.
- Stir in half of the pecans and half of the parsley.
- Transfer mixture to bowl.
- Sprinkle with remaining pecans and parsley.
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.
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]
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.