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.