Butternut Squash With Pecans

Name: Butternut Squash With Pecans
Ingredients: 1 cup chopped pecans; 3 tablespoons butter; 1 large onion, finely chopped; 12 butternut squash, peeled, seeded, and cubed; salt and pepper; 3 tablespoons chopped fresh parsley

6 ingredients

9 steps

Ingredients

1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
12 butternut squash, peeled, seeded, and cubed
salt and pepper
3 tablespoons chopped fresh parsley

Directions

1

Place pecans on an ungreased baking sheet.
2

Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
3

Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes.
4

Stir in squash, and cover.
5

Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes.
6

Season with salt and pepper.
7

Stir in half the pecans and half the parsley.
8

Transfer mixture to a serving bowl.
9

Sprinkle with remaining pecans and parsley to serve.