About this recipe:A new twist on a butternut squash dish! The vegetables can be made 4 hours ahead, just reheat, stir in the pecans, and serve.
120g chopped pecans
3 tablespoons butter
1 large onion, finely chopped
1kg butternut squash - peeled, seeded and cubed
salt and pepper to taste
3 tablespoons chopped fresh parsley
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Method Prep:20min › Cook:40min › Ready in:1hr
Place pecans on an ungreased baking tray. Toast at 180 C / Gas 4 for 5 to 8 minutes.
Melt butter in a large, heavy frying pan over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.