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Butternut Squash with Onions and Pecans

"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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1 h servings 198 cals
Original recipe yields 8 servings


  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  2. 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.
  3. 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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Read all reviews 110
  1. 136 Ratings

Most helpful positive review

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 jus...

Most helpful critical review

I added the cranberries and pecans. I would make this again but just add less onion.

Most helpful
Most positive
Least positive

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 jus...

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 ...

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 ch...

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 cin...

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 ...

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.

Excellently memorable. Hubs and I travel extensively which means we eat in many, many restaurants all over the country. I can say with experience that most restaurants don't take the extra steps...

Using an acorn squash instead, I baked it so that the flesh was soft, and therefore, the dish was more of a squash mash. I added dried cranberries on someone else's recommendation, and I think i...