Butternut Squash with Onions and Pecans

Butternut Squash with Onions and Pecans

  • Prep Time: 5 mins
  • Total Time: 50 mins
  • Servings: 8

    • Ingredients

  • 3tablespoonsbutter
  • 1largeonion, finely chopped
  • 2 1/4 lbsbutternut squash
  • 1cupchopped pecans
  • 3tablespoonschopped fresh parsley
  • salt
  • ground black pepper

    • Directions

  • 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.

    • Reviews

  • “We had this on our Thanksgiving table.I used the last of my butternut crop to prepare it.Was a nice change fromt he regular sweet potatoes.”

  • “The toasted pecans were so good with the squash and sweet onions. I ended up adding water to the pan to steam the squash after a bit, as it was taking a long time and I didn’t want the onions to burn. I think I’ll roast the squash in the oven next time and then combine. Great flavors! Thanks, LikeItLoveIt. [Made for I Recommend]”

  • “This was amazing and so easy, the taste was enjoyed by both me and DH.The only thing I did differantly was to use ready cut squash I found at the store, cut the recipe in half (there’s only two of us) and added a small amount of freshly graded nutmeg.I’ll be making this often, what a great way to get some really healthy vegies in the family.”

  • “It’s been quite a while since I made this and I can’t believe I didn’t rate it right away. This is a great way to prepare butternut squash! Thanks =)”

  • “I too was looking for an alternative to baked squash and turning on the oven.Everyone loved it.The only change I did was to toast the pecans in a skillet as it is just to hot this summer to think about using the oven.Loved your recipe!”

  • “Delicious!I was looking for something different to do with a butternut squash, AS THE REST OF DINNER WAS COOKING (!) and found this recipe.My family loved it!Definitely adding it to our repertoire.”

  • “This is different and quite good, although I didn’t think it was outstanding.Still, I will serve this again, if only because it isn’t sweet like a good many winter squash recipes.I put the squash in the microwave for a few minutes to soften it up some.This makes it easier to peel and cut.Be sure, if you do this, to make some vent holes in the squash;otherwise it may explode!Thanks for sharing.”

  • “This is really good.Different form what most people will bring, and tasty.The reheating on medium did not seem to make a difference, just skip that part and add peacans after you finish the low heat part.I cut the squash the night before.You’ll need a good, sharp knife to cut butternut squash.”

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