Butternut Squash With Onions And Pecans – a delicious recipe with butter, onion, butternut squash, pecans, parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
2107
kcal
Calories
235
g
Fat
9
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 tablespoons butter, 1 large onion, diced, 2 1/4 pounds butternut squash, 1 cup chopped pecans, and more.
Yes, Butternut Squash With Onions And Pecans falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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