Doalnara Organic Farm

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 Butternut Squash with Onions and Pecans


·    3 tablespoons butter

·      1 large onion, diced

·      2-1/4 pounds butternut squash

·      1 cup chopped pecans

·      3 tablespoons chopped fresh parsley

·      salt and ground black pepper to taste


Place pecans on an ungreased baking sheet. Toast at 350º for 5 to 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 sauté 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. Re-warm over medium heat before continuing.

Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecan and parsley. Serve.

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