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Butternut Squash with Onions and Pecans
Butternut Squash with Onions and Pecans
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Enhance butternut squash's natural flavors with this simple roasted squash and onions side dish.
Ingredients:
  • 3 tablespoons butter
  • 1 large onion, diced
  • 2.25 pounds butternut squash
  • 1 cup chopped pecans
  • 3 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Spread pecans evenly on a baking sheet without greasing it.
  • Toast the pecans in the preheated oven for 5 to 8 minutes until golden brown.
  • Start by peeling the squash, removing the seeds, and then cutting it into 1/2-inch cubes until you have approximately 6 cups of squash ready to use.
  • In a large skillet, melt butter over low heat. Sauté onion until very tender for about 15 minutes. Add squash and coat well. Cover and cook, stirring occasionally, until squash is tender yet firm, for about 15 minutes. Season with salt and pepper.
  • Fold in half of the pecans and half of the parsley into the mixture. Transfer to a bowl. Garnish with the remaining pecans and parsley, then enjoy!

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