Recipe by Christine L.
"A new twist on a squash dish! Can be made 4 hours ahead."
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2 1/4 pounds
chopped fresh parsley
salt and pepper to taste
I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut the recipe in half as there were only 3 of us eating it (and one of them was a 2 year old). I sauteed the onions in the butter and while they were cooking, I put the cubed squash in the microwave for 3 minutes to par-cook it. Then I added the squash to the pan with the onion, added 1 Tbsp of brown sugar, salt, cayenne pepper and some craisins. Cooked that for a few minutes covered then added the toasted pecans and served. The end result was really, really good and we will make this again for sure.
There are too many pecans & onions - over power the dish.
We have been making this recipe for a while, and love it. The changes I always make are: 1)microwave the cubed squash for about 5 minutes before it goes into the pan...makes it cook much faster, and more evenly; 2)add craisins...makes it pretty and delicious; 3)sprinkle on a little cinnamon and a tiny bit of cayenne. We really love this dish. Try it!
I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you can do to make this dish a success with less work:
1) Buy the pre-cut butternut squash--your pieces will be the same size and will be more likely to cook evenly.
2) You can't always substitute dried parsley for fresh and you shouldn't in this dish. It won't be as good, so don't blame the recipe and rate it lower if you do this and don't care for it. Use FRESH!
3) Microwaving the squash first to par cook it as another reviewer mentioned is an excellent idea. But, if you don't, no worries. Stir frequently and keep covered...lower your temperature if it starts to stick or cook too quickly. Lower and slower works well for me. It's ok if some of the pieces cook more than others, it gives it a creaminess that my guests enjoy.
4) If you use a nonstick skillet, you can reduce the amount of butter, it's a very buttery dish.
The combination was unexpected and fantastic. I substituted walnuts because they were cheaper than pecans and added a teaspoon of vanilla. The vanilla really complemented the squash
Usually I cannot follow a recipe, but I did for this one and it paid off!
Ynmmy! I found the topping to be too sweet for my taste, so next time I will cut the amount of sugar by 1/3 to 1/2. I will definately make it again.
Creative and delicious with a colorful, interesting presentation. Just added a little garlic salt.
I tried this recipe sans pecans (since I don't care for them) and it came out fabulous! I also added a teaspoon of brown sugar for a little thick, sweet sauce. With the onions - Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Butternut Squash with Onions and Pecans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
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