Butternut Squash With Onions And Pecans Recipe

• 3 Tbsp. Butter
• 1 lrg Onion, finely minced
• 6 c. Butternut squash, peeled and seeded
• 1 c. Pecans, coarsely minced
• 3 Tbsp. Fresh parsley, chopped

1. Dice squash into 1/2" cubes.Toast pecans.
2. Heat butter in heavy large skillet.
3. Add in onion and saute/fry' till very tender, about 15 minutes.
4. Add in squash and toss to coat.
5. Cover and cook till squash is tender but still holds its shape, stirring frequently, about 15-30 minutes.
6. Salt and pepper.
7. (Can be prepared 4 hours ahead.
8. Let stand at room temp.
9. Rewarm over med heat before continuing.)
10. Stir in half of pecans and half of parsley.
11. Transfer to bowl.
12. Sprinkle with remaining pecans and parsley and serve.
13. NOTES : A squash weighing approximately 2.25 pounds should yield 6 c. diced.
14. If you forget to toast the pecans, it's alright.
15. I have made this recipe the day before and microwaved it with excellent results.
16. .
17. Now a Holiday standard.

butter, onion, butternut squash, pecans, fresh parsley

Taken from cookeatshare.com/recipes/butternut-squash-with-onions-and-pecans-96304 (may not work)