Ingredients
3tbspbutter
1largeonion,diced
2¼lbsbutternut squash
1cuppecans,chopped
3tbspfresh parsley,chopped
salt and pepper,to taste
Preparation
Place pecans on an ungreased baking sheet. Toast at 350 degrees F for 5 to 8 minutes.
Peel the squash, and remove the seeds. Cut into ½-inch cubes. There will be about 6 cups of squash.
Melt butter in a heavy large skillet over low heat. Add onion and saute for about 15 minutes until very tender. Add squash and toss to coat. Cover. Cook for about 15 minutes until squash is tender but still holds its shape, stirring frequently.
Season to taste with salt and pepper. Stir in half of the pecans and half of the parsley.
Transfer mixture to bowl. Sprinkle with remaining pecans and parsley.
Serve and enjoy.
