BUTTERNUT SQUASH WITH OINIONS & PECANS

A new twist on a squash dish! Can be made 4 hours ahead.

BUTTERNUT SQUASH WITH OINIONS & PECANS
BUTTERNUT SQUASH WITH OINIONS & PECANS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tablespoons butter

  • 1

    large onion, diced

  • 2 1/4

    pounds butternut squash

  • 3

    Tablespoons chopped fresh parsely

  • 1

    cup chopped pecans

  • salt and pepper to taste

Directions

1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F for 5 to 8 minutes. 2. Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash. 3. 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 sal and pepper. Can be prepared 4 hours ahead. Let stand a t room temperature. Rewarm over medium heat before continuing. 4. 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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