Butternut Squash with Onions and Pecans Recipe

Jump To Recipe
Dwight
Dwight March 8, 2021
Advertisement
CONTINUE READING BELOW

How To Make Butternut Squash with Onions and Pecans

Savor the sweet and nutty flavors of this vegetable dish made with butternut squash, roasted pecans, and caramelized onion for a scrumptious bite.

Preparation: 10 minutes
Cooking: 38 minutes
Total: 48 minutes
Serves:

Ingredients

  • 3tbspbutter
  • 1largeonion,diced
  • lbsbutternut squash
  • 1cuppecans,chopped
  • 3tbspfresh parsley,chopped
  • salt and pepper,to taste

Instructions

  1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F for 5 to 8 minutes.

  2. Peel the squash, and remove the seeds. Cut into ½-inch cubes. There will be about 6 cups of squash.

  3. Melt butter in a heavy large skillet over low heat. Add onion and saute for about 15 minutes until very tender. Add squash and toss to coat. Cover. Cook for about 15 minutes until squash is tender but still holds its shape, stirring frequently.

  4. Season to taste with salt and pepper. Stir in half of the pecans and half of the parsley.

  5. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley.

  6. Serve and enjoy.

Nutrition

  • Calories: 190.36kcal
  • Fat: 13.40g
  • Saturated Fat: 3.54g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 6.19g
  • Polyunsaturated Fat: 2.90g
  • Carbohydrates: 18.79g
  • Fiber: 4.23g
  • Sugar: 4.11g
  • Protein: 2.76g
  • Cholesterol: 11.45mg
  • Sodium: 385.90mg
  • Calcium: 79.89mg
  • Potassium: 543.02mg
  • Iron: 1.39mg
  • Vitamin A: 721.62µg
  • Vitamin C: 30.21mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Vegetables Recipes

BBQ & Grilled

Corn Kabobs

Serve a fun and vibrant appetizer or side with vegetable…
Total 25 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to