Butternut Squash with Onions and Pecans
|1 cup||chopped pecans||250 mL|
|3 tbsp||butter||45 mL|
|1||large onion, finely chopped||1|
|2 1/4 lbs||Butternut Squash, peeled, seeded, and cubed||1.02 kg|
|salt and pepper to taste|
|3 tbsp||chopped fresh parsley||45 mL|
Place pecans on an un-greased baking sheet and toast in oven at 350° F (180° C) for 5 - 8 minutes. Melt butter in a large, heavy skillet over low heat; add onion, and sauté until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season to taste with salt and pepper. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.