*  Exported from  MasterCook  *

                Butternut Squash with Onions and Pecans

Recipe By     : Elizabeth Stevens
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      tb            Butter
  1      lg            Onion -- finely chopped
  6      c             Butternut squash -- peeled and seeded
  1      c             Pecans -- coarsely chopped
  3      tb            Fresh parsley -- minced

Dice squash into 1/2" cubes. Toast pecans. Melt butter in heavy large
skillet. Add onion and saute 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 15-30 minutes. Salt
and pepper. (Can be prepared 4 hours ahead. Let stand at room temp.
Rewarm 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.

                  - - - - - - - - - - - - - - - - - -

Notes: A squash weighing approximately 2-1/4 pounds should yield
6 cups 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.

Posted by: Elizabeth Stevens
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