Butternut Squash with Onions and Pecans Recipe - Allrecipes.com
Butternut Squash with Onions and Pecans Recipe

Butternut Squash with Onions and Pecans

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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 More Reviews

Most Helpful Positive Review
Feb 17, 2008

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.

 
Most Helpful Critical Review
Dec 01, 2002

There are too many pecans & onions - over power the dish.

 
Nov 11, 2007

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!

 
Nov 17, 2008

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.

 
Oct 06, 2008

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!

 
Jan 09, 2004

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.

 
Apr 20, 2011

Creative and delicious with a colorful, interesting presentation. Just added a little garlic salt.

 
Aug 19, 2005

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!

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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