Butternut Squash With Onions And Pecans Recipe
Servings: 8
Ingredients
- 3 Tbsp. Butter
- 1 lrg Onion, finely minced
- 6 c. Butternut squash, peeled and seeded
- 1 c. Pecans, coarsely minced
- 3 Tbsp. Fresh parsley, chopped
Directions
- Dice squash into 1/2" cubes.Toast pecans. Heat butter in heavy large skillet. Add in onion and saute/fry' till very tender, about 15 minutes. Add in squash and toss to coat. Cover and cook till squash is tender but still holds its shape, stirring frequently, about 15-30 minutes. Salt and pepper. (Can be prepared 4 hours ahead. Let stand at room temp. Rewarm over med heat before continuing.) Stir in half of pecans and half of parsley. Transfer to bowl.
- Sprinkle with remaining pecans and parsley and serve.
- NOTES : A squash weighing approximately 2.25 pounds should yield 6 c. diced. If you forget to toast the pecans, it's alright. I have made this recipe the day before and microwaved it with excellent results. . Now a Holiday standard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 135 | |
| Calories from Fat 82 | 61% |
| Total Fat 9.63g | 12% |
| Saturated Fat 3.21g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 36mg | 2% |
| Potassium 373mg | 11% |
| Total Carbs 12.98g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.96g | 2% |
| Protein 1.82g | 3% |
