Butternut Squash with Pecans

Butternut Squash with Pecans


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About this recipe: The delicious combination of butternut squash and toasted pecans are brought together in this recipe. Butternut squash is cooked until soft and tender, then tossed with parsley and toasted pecans. Perfect as a side dish.

Christine L.

Serves: 8 

  • 50g butter
  • 1 large onion, diced
  • 1kg butternut squash
  • 110g pecans, chopped
  • 3 tablespoons chopped fresh parsley
  • salt and pepper to taste

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Place pecans on an ungreased baking tray. Toast at 180 C / Gas 4 for 5 to 8 minutes.
  2. Peel the squash and remove the seeds. Chop into 1.25cm cubes.
  3. Melt butter in a heavy large frying pan 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.
  4. Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

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