Butternut squash with onions and pecans

    Butternut squash with onions and pecans

    (137)
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    1hr


    131 people made this

    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.

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Place pecans on an ungreased baking tray. Toast at 180 C / Gas 4 for 5 to 8 minutes.
    2. 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.
    3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.
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    Reviews & ratings
    Average global rating:
    (137)

    Reviews in English (136)

    by
    0

    Gorgeous. Needed to use up some butternut squash and this was easily the best way.  -  18 Aug 2015

    by
    126

    I have never cooked a squash in my life and halfway through trying to chop through the darned thing without losing a finger I decided that this was one recipe that I'd never make again. Its just not worth losing a limb over, you know? But after the dust had settled and I had my first bite of this amazing concoction, I had to change my mind. THIS IS DEFINITELY WORTH LOSING A FINGER. Maybe even two. This was absolutely delicious! I highly recommend following the recipe and using toasted pecans, fresh parsley, and butter - you won't regret it. Thank you, Christine L.!!!!  -  29 Sep 2003  (Review from Allrecipes US | Canada)

    by
    85

    This was a great recipe. I have only tasted "sweet" squash recipes before, and didn't really like them. I cut the butternut in half and put a little butter, olive oil, and s&p on and baked at 400 for about 30 minutes. This made it very easy to peel and cube. Then added to the onions etc. and just sauteed til totally tender. Delicious.  -  12 Oct 2003  (Review from Allrecipes US | Canada)

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