Butternut Squash with Onions and Pecans
- Reviews 8
Ready In: 50 mins
Serves: 8
Ingredients
- 3 tablespoons butter
- 1 large onion, finely chopped
- 2 1⁄4 lbs butternut squash
- 1 cup chopped pecans
- 3 tablespoons chopped fresh parsley
- salt
- ground black pepper
Directions
- 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.
- Cover.
- 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.
- Serve.
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