Butternut Squash with Onion

Recipe By : Ugne Wennersten
Serving Size : 8       Preparation Time 0:15
Categories : Vegetables

Amount, Measure, Ingredient -- Preparation Method

3 tablespoons          Butter
1                                 Large onion -- chopped
2 1/4 pounds           Butternut squash
1 cup                         Pecans -- chopped
3 tablespoons          Parsley -- minced
                                   Salt
                                   Pepper

Place pecans on non-greased sheet. Toast at 350 degrees for 5-8 minutes. Set aside.

Peel squash, remove seeds and cut into 1/2 inch cubes. About 6 cups. Set aside

Melt butter in heavy skillet over low heat. Add onion and sauté until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook until tender - about 15 minutes. Stir often. Season with salt and pepper. (can be prepared up to 4 hours ahead of time, re-warm before going on).

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



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