So I love butternut squash, whether it be in soup or ravioli. My roommate Lotti found this recipe and I have been hooked from the first bite. Beware though the chopping and peeling a squash takes some effort. I recommend it for a day when you need to work out some energy!
- 3 tablespoons butter
- 1 large onion, diced
- 2 1/4 pounds butternut squash
- 1 cup chopped pecans
- 3 tablespoons chopped fresh parsley
- salt and pepper to taste
- Place pecans on an ungreased baking sheet. Toast at 350 degrees F for 5 to 8 minutes.
- Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash. THIS TAKES EFFORT. Best to cut the squash in half first, and work on each section separately.
- Melt butter in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. .
- Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley.