Butternut Squash With Onions And Pecans
Total Time: 50 mins
Preparation Time: 5 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 3 tablespoons butter
- 1 large onion, finely chopped
- 2 1/4 lbs butternut squash
- 1 cup chopped pecans
- 3 tablespoons chopped fresh parsley
- salt
- ground black pepper
Recipe
- 1 place pecans on an ungreased baking sheet.
- 2 toast at 350 degrees f (175 degrees c) for 5-8 minutes .
- 3 peel the squash, and remove the seeds.
- 4 cut into 1/2 inch cubes.
- 5 there will be about 6 cups squash.
- 6 melt butter or margarine in a heavy large skillet over low heat.
- 7 add onion and saute until very tender, about 15 minutes.
- 8 add squash and toss to coat.
- 9 cover.
- 10 cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
- 11 season to taste with salt and pepper.
- 12 can be prepared 4 hours ahead.
- 13 let stand at room temperature.
- 14 rewarm over medium heat before continuing.
- 15 stir in half of the pecans and half of the parsley.
- 16 transfer mixture to bowl.
- 17 sprinkle with remaining pecans and parsley.
- 18 serve.
No comments:
Post a Comment