Thanks for contributing this recipe. I used half butter and half olive oil. Instead of parsley, I minced fresh rosemary and cooked it along with the onions. When time to add the squash, I added 1/4 to 1/2 cup chicken broth for flavor and to aid the squash cooking. Alas, I was out of pecans but will surely add them next time.

Reviewed On: Feb. 6, 2009