Butternut Squash With Pecans

1. 1

   Place pecans on an ungreased baking sheet.

2. 2

   Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.

3. 3

   Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes.

4. 4

   Stir in squash, and cover.

5. 5

   Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Stir in half the pecans and half the parsley.

8. 8

   Transfer mixture to a serving bowl.

9. 9

   Sprinkle with remaining pecans and parsley to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.