|
|
RECIPES:
SIDE DISHES -
VEGETABLES AND OTHER...
Butternut Squash with Onions and Pecans
|
Butternut
Squash with Onions and Pecans |
|
|
|
Wonderful with
roasted turkey...
|
|
3
Tbs |
|
butter |
|
|
1
large |
|
onion, finely chopped |
|
|
2¼
lbs |
|
butternut squash, peeled, seeded, cut
into ½-inch cubes (about 6 cups) |
|
|
1
cup |
|
coarsely chopped pecans (about 4
ounces), toasted |
|
|
3
Tbs |
|
minced fresh parsley |
|
|
|
|
|
|
Melt butter
in heavy large skillet over low heat. Add onion
and sauté until very tender, about 15 minutes.
Add squash and toss to coat. Cover and cook
until squash is tender but still holds its
shape, stirring frequently, about 15 minutes.
Season to taste with salt and pepper. (Can be
prepared 4 hours ahead. Let stand at room
temperature. Re-warm over medium heat before
continuing). Stir in half of pecans and half of
parsley. Transfer to bowl. Sprinkle with
remaining pecans and parsley and serve. |
|
|
|
|
Servings: 8 |
|
|
|
Recipe Source |
|
Bon Appetit |
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
