Butternut squash with onions and pecans

Butternut squash with onions and pecans


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.

Christine L.

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

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.

Recently viewed

Reviews (1)


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

Write a review

Click on stars to rate