Butternut Squash with Onion
Recipe By : Ugne Wennersten
Serving Size : 8 Preparation Time 0:15
Categories : Vegetables
Amount, Measure, Ingredient -- Preparation Method
3 tablespoons Butter
Large onion -- chopped
2 1/4 pounds Butternut
Pecans -- chopped
3 tablespoons Parsley -- minced
Place pecans on non-greased sheet. Toast at 350 degrees for 5-8 minutes. Set aside.
Peel squash, remove seeds and cut into 1/2 inch cubes. About 6 cups. Set aside
Melt butter in heavy skillet over low heat. Add onion and sauté until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook until tender - about 15 minutes. Stir often. Season with salt and pepper. (can be prepared up to 4 hours ahead of time,
re-warm before going on).
Stir in half the pecans and half of the parsley. Transfer to serving bowl. Sprinkle with remaining pecans and parsley. Serve
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