Butternut Squash with Onions and Pecans

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Butternut Squash with Onions and Pecans

 

2 1/2 tbsps. butter

1 medium onion

4 1/2 cups peeled and seeded squash

3/4 cup chopped pecans

2 1/2 tbsps. fresh minced parsley

 

Dice squash into 1/2 inch cubes. Toast pecans. Melt

butter in heavy large skillet. Add onion and sauté

until very tender, about 15 minutes. Add squash and

toss to coat. Cover and cook until squash is tender

but still holds its shape, stirring frequently, about

15 to 30 minutes. Salt and pepper (Can be prepared 4

hours ahead. Let stand at room temperature. Re-warm

over medium heat before continuing). Stir in half of

the pecans and half of the parsley. Transfer to bowl.

Sprinkle with remaining pecans and parsley before

serving.

 

 

 

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