Description
A new twist on a squash dish! Can be made 4 hours ahead.
Ingredients
- 3 tablespoons butter
- 1 large onion, diced
- 2 ¼ pounds butternut squash
- 1 cup chopped pecans
- 3 tablespoons chopped fresh parsley
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place pecans on an ungreased baking sheet.
- Bake pecans in the preheated oven until toasted
- 5 to 8 minutes.
- Peel squash and remove seeds. Cut into 1/2-inch cubes to yield about 6 cups squash.
- Melt butter in a heavy large skillet over low heat. Add onion and sauté until very tender
- about 15 minutes. Add squash and toss to coat. Cover and cook
- stirring frequently
- until squash is tender but still holds its shape
- about 15 minutes. Season with salt and pepper.
- Stir in 1/2 of the pecans and 1/2 of the parsley. Transfer mixture to a bowl. Sprinkle with remaining pecans and parsley
- then serve.
Servings: 8