Butternut Squash with Onions and Pecans

Recipe by LikeItLoveIt
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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