Butternut Squash with Onions and Pecans

Butternut Squash with Onions and Pecans

74

"A new twist on a squash dish! Can be made 4 hours ahead."

Ingredients

servings 198 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  2. Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
  3. 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.
  4. Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.
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Reviews

74
  1. 97 Ratings

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I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut ...

We have been making this recipe for a while, and love it. The changes I always make are: 1)microwave the cubed squash for about 5 minutes before it goes into the pan...makes it cook much faster,...

I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you...

The combination was unexpected and fantastic. I substituted walnuts because they were cheaper than pecans and added a teaspoon of vanilla. The vanilla really complemented the squash Usually I...

Ynmmy! I found the topping to be too sweet for my taste, so next time I will cut the amount of sugar by 1/3 to 1/2. I will definately make it again.

Creative and delicious with a colorful, interesting presentation. Just added a little garlic salt.

I tried this recipe sans pecans (since I don't care for them) and it came out fabulous! I also added a teaspoon of brown sugar for a little thick, sweet sauce. With the onions - Delicious!

I usually just cut 'em in half, seed them and bake them but wanted to try something new. Didn't have pecans, so I used pine nuts. Delicious!

I am not fond of butternut squash but this is wonderful. Used dried parsley instead of fresh but otherwise followed the recipe. Yum!