Prep 15 mins
Cook 40 mins
Flavorful and a bit decadent, this butternut dish is very tasty! I got this recipe from a friend a few years back, and have tweaked it to my own liking since.
- 1 cup chopped pecans
- 2 slices bacon
- 2 teaspoons butter
- 1 teaspoon olive oil
- 1 1⁄2 cups chopped yellow onions
- 1 clove garlic, minced
- 1⁄2 teaspoon ground sage
- 2 lbs butternut squash, peeled,seeded,and cubed
- salt & freshly ground black pepper, to taste
- 3 tablespoons chopped fresh basil
- 2 tablespoons freshly grated parmesan cheese
- Preheat oven to 350 degrees F.
- Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes.
- While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside.
- Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage.
- Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper.
- Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash).
- Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve.
- Note: crumbled gorgonzola is also good in place of the Parmesan!