Recipe 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."
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onion, finely chopped
2 1/4 pounds
butternut squash - peeled, seeded, and cubed
salt and pepper to taste
chopped fresh parsley
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.!!!!
I added the cranberries and pecans. I would make this again but just add less onion.
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.
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.
I made some health-conscious changes (margarine instead of butter, fewer nuts), added some dried cranberries for color and texture, coarsely chopped my onion, sprinkled on a light dusting of cinnamon, and used dried parsley (all I had). The recipe turned out very good, and the presentation was very aesthetic. The contrast of orange squash, deep red cranberries and a hint of green parsley is beautiful.
Delicious! Peel with a vegetable peeler for ease, forget nuking in the micro, it makes the squash too smooshy. Don't fiddle with the seasonings, it's perfect the way it is!!!
Am absolute hit for potlucks!
I made it twice, and have always gotten many compliments.
My changes on the basic recipe: olive oil for butter -- as most people on those potlucks were vegan; I also followed a reviewer's advice and baked it for 30 minutes (makes it easier to peel and cut in cubes). It's worth paying close attention to the baking point and not using too much water on the bottom of the baking sheet (or none at all), as that could render too much water on the cooking pan later.
I also made more than recipe calls. For a 22-serving dish the customized recipe calls for 6 1/4 lb squash. I instead used 11 lb, also put more pecans, and voila. What a success.
Added apple cider while simmering. gave it a whole new tase and was just wonderful. Served it for Thanksgiving. My guest couldn't get enough. Will definitely make this again.
* 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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