Butternut Squash With Onions And Pecans
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
60
Spice
46
Sweetness
47
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Pecan (chopped)3 tbsps
Butter1 large
Onion (finely chopped)1
Salt3 tbsps
Parsley (chopped fresh)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