Butternut squash with pecans

    55 min

    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.

    96 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (92)


    I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut the recipe in half as there were only 3 of us eating it (and one of them was a 2 year old). I sauteed the onions in the butter and while they were cooking, I put the cubed squash in the microwave for 3 minutes to par-cook it. Then I added the squash to the pan with the onion, added 1 Tbsp of brown sugar, salt, cayenne pepper and some craisins. Cooked that for a few minutes covered then added the toasted pecans and served. The end result was really, really good and we will make this again for sure.  -  17 Feb 2008  (Review from Allrecipes US | Canada)


    We have been making this recipe for a while, and love it. The changes I always make are: 1)microwave the cubed squash for about 5 minutes before it goes into the pan...makes it cook much faster, and more evenly; 2)add craisins...makes it pretty and delicious; 3)sprinkle on a little cinnamon and a tiny bit of cayenne. We really love this dish. Try it!  -  11 Nov 2007  (Review from Allrecipes US | Canada)


    I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you can do to make this dish a success with less work: 1) Buy the pre-cut butternut squash--your pieces will be the same size and will be more likely to cook evenly. 2) You can't always substitute dried parsley for fresh and you shouldn't in this dish. It won't be as good, so don't blame the recipe and rate it lower if you do this and don't care for it. Use FRESH! 3) Microwaving the squash first to par cook it as another reviewer mentioned is an excellent idea. But, if you don't, no worries. Stir frequently and keep covered...lower your temperature if it starts to stick or cook too quickly. Lower and slower works well for me. It's ok if some of the pieces cook more than others, it gives it a creaminess that my guests enjoy. 4) If you use a nonstick skillet, you can reduce the amount of butter, it's a very buttery dish.  -  17 Nov 2008  (Review from Allrecipes US | Canada)