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.
Ingredients
- 3tbspbutter
- 1largeonion,diced
- 2¼lbsbutternut squash
- 1cuppecans,chopped
- 3tbspfresh parsley,chopped
- salt and pepper,to taste
Instructions
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Place pecans on an ungreased baking sheet. Toast at 350 degrees F for 5 to 8 minutes.
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Peel the squash, and remove the seeds. Cut into ½-inch cubes. There will be about 6 cups of squash.
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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.
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Season to taste with salt and pepper. Stir in half of the pecans and half of the parsley.
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Transfer mixture to bowl. Sprinkle with remaining pecans and parsley.
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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
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