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Butternut Squash with Onions and Pecans

SUBMITTED BY: Christine L.  PHOTO BY: Michelle74 

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

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 1/4 pounds butternut squash
  • 1 cup chopped pecans
  • 3 tablespoons chopped fresh parsley
  • salt and pepper to taste

DIRECTIONS

  1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) 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 salt and pepper. Can be prepared 4 hours ahead. Let stand at 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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on feb. 17, 2008 by kelcampbell 
I think the way this recipe is written should receive 3 stars, but I think with a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed on nov. 11, 2007 by CarolinaGirl 
We have been making this recipe for a while, and love it. The changes I always make are:... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on jan. 9, 2004 by Lynettieo 
Ynmmy! I found the topping to be too sweet for my taste, so next time I will cut the amount... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on oct. 6, 2008 by jenkeogh 
The combination was unexpected and fantastic. I substituted walnuts because they were cheaper... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on aug. 19, 2005 by CBEARHONEY 
I tried this recipe sans pecans (since I don't care for them) and it came out fabulous! I also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on nov. 17, 2002 by MRS_A 
I usually just cut 'em in half, seed them and bake them but wanted to try something new. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on nov. 17, 2008 by Lorna 
I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed on dec. 1, 2002 by MMENYART 
I really liked this recipe. I especially liked the fact that I could prepare it early and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed on feb. 13, 2008 by LUVNGRAMS 
I am not fond of butternut squash but this is wonderful. Used dried parsley instead of fresh... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed on dec. 1, 2002 by JALAINE 
There are too many pecans & onions - over power the dish. MORE

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Nutritional Information
Butternut Squash with Onions and Pecans

Servings Per Recipe: 8

Amount Per Serving

Calories: 206

  • Total Fat: 15.2g
  • Cholesterol: 12mg
  • Sodium: 99mg
  • Total Carbs: 18.7g
  •     Dietary Fiber: 6.2g
  • Protein: 2.9g

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