Butternut Squash with Onions and Pecans

Another recipe - must be in the groove. I bought more butternut squash than needed for the other dish I posted, and didn't want to leave it in the fridge, maybe forget about it and have to throw it out. So I found this recipe. It has all the ingredients that we enjoy and you can make it four hours ahead of time.

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Butternut Squash with Onions and Pecans

Serves 8
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3 tablespoons butter
1 large onion, diced
2 1/4 pounds butternut squash
1 cup chopped pecans
3 tablespoons chopped fresh parsley
salt and pepper to taste

Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.

Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.

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.

Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

I remembered to add the parsley this time. It looks real pretty mixed in and with a little sprinkled on top.

I served this side dish with steak and a jacket potato. It was delicious and will be another welcome addition to my 'have to try again' folder.

No fingers were cut or Batman band-aids used in the making of this dish.