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Butternut Squash with Onions and Pecans Recipe

2 years ago

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 Butternut Squash with Onions and Pecans
"A new twist on a squash dish! The vegetables can be made 4 hours ahead; just reheat, stir in the pecans, and serve."
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Prep Time 20 minutes
Cook Time 40 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
  3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

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