Butternut Squash with Onions and Pecans

* Exported from MasterCook *

Butternut Squash with Onions and Pecans

Recipe By : Elizabeth Stevens
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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3 Tablespoons butter
1 large onion -- finely chopped
6 cups butternut squash -- peeled and seeded
1 cup pecans -- coarsely chopped
3 tablespoons fresh parsley -- minced

Dice squash into 1/2" cubes.Toast pecans. Melt butter in heavy large
skillet. Add onion and saute' until very tender, about 15 min. Add
squash and toss to coat. Cover and cook until squash is tender but
still holds its shape, stirring frequently, about 15-30 min. Salt and
pepper. (Can be prepared 4 hrs ahead. Let stand at room temp. Rewarm
over med heat before continuing.) Stir in half of pecans and half of
parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley
and serve.

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NOTES : A squash weighing approximately 2.25 pounds should yield 6
cups diced. If you forget to toast the pecans, it's alright. I have
made this recipe the day before and microwaved it with excellent
results. . Now a Holiday standard. Recipe from:
CCCAMPER%MIZZOU1.BITNET@UBVM.CC.BUFFALO.EDU (Elizabeth Stevens)