Butternut Squash with Onions and Pecans

SUBMITTED BY: Christine L.

"A new twist on a squash dish! The vegetables can be made 4 hours ahead, just reheat, stir in the pecans, and serve."

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
2 1/4 pounds butternut squash - peeled, seeded, and cubed
salt and pepper to taste
3 tablespoons chopped fresh parsley

READ REVIEWS (64)

DIRECTIONS

Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
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.
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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REVIEWS

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Reviewed on Dec. 17, 2003 by SEDONAWEAVER

This was a great recipe. I have only tasted "sweet" squash recipes before, and didn't really like them. I cut the butternut in half and put a little butter, olive oil, and s&p on and baked at 400 for about 30 minutes. This made it very easy to peel and cube. Then added to the onions etc. and just sauteed til totally tender. Delicious.

15 users found this review helpful

Reviewed on Oct. 28, 2003 by THE MEXICAN

I have never cooked a squash in my life and halfway through trying to chop through the darned thing without losing a finger I decided that this was one recipe that I'd never make again. Its just not worth losing a limb over, you know? But after the dust had settled and I had my first bite of this amazing concoction, I had to change my mind. THIS IS DEFINITELY WORTH LOSING A FINGER. Maybe even two. This was absolutely delicious! I highly recommend following the recipe and using toasted pecans, fresh parsley, and butter - you won't regret it. Thank you, Christine L.!!!!

11 users found this review helpful

Reviewed on Dec. 23, 2005 by DINKYPIE

This recipe was very easy and amazing. I added a little bit of ground ginger and ground coriander to the butter before cooking the onions. Also, I recommend serving this with freshly grated cheese on top. I used asiago and parmesan.

10 users found this review helpful

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NUTRITION INFORMATION

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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