Butternut Squash With Onions And Pecans Recipes

BUTTERNUT SQUASH WITH ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet.
• Toast at 350 degrees F (175 degrees C) for 5-8 minutes .
• Peel the squash, and remove the seeds.
• Cut into 1/2 inch cubes.
• There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat.
• Add onion and saute until very tender, about 15 minutes.
• Add squash and toss to coat.
• Cover.
• Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
• Season to taste with salt and pepper.
• Can be prepared 4 hours ahead.
• Let stand at room temperature.
• Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley.
• Transfer mixture to bowl.
• Sprinkle with remaining pecans and parsley.
• Serve.