Butternut Squash with Onions and Pecans

Butternut Squash with Onions and Pecans created by Bonnie G 2

Ready In:
50mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

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  1. averybird
    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]
    Reply
  2. Bonnie G 2
    Butternut Squash with Onions and Pecans Created by Bonnie G 2
    Reply
  3. Bonnie G 2
    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.
    Reply
  4. Reyali
    It's been quite a while since I made this and I can't believe I didn't rate it right away. This is a great way to prepare butternut squash! Thanks =)
    Reply
  5. Sherri at the Beach
    I too was looking for an alternative to baked squash and turning on the oven. Everyone loved it. The only change I did was to toast the pecans in a skillet as it is just to hot this summer to think about using the oven. Loved your recipe!
    Reply
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