A new twist on a butternut squash dish! The vegetables can be made 4 hours ahead, just reheat, stir in the pecans, and serve.
Gorgeous. Needed to use up some butternut squash and this was easily the best way. - 18 Aug 2015
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)
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)