For enhanced flavor, consider using brown butter instead of regular melted butter. Heat butter over medium heat until it melts, then continue cooking until it turns golden brown and smells nutty. Be careful not to burn it. To save time, you can purchase pre-cut butternut squash. Just be sure the pieces are roughly the same size for even cooking. If preparing ahead, complete steps 1-7, then cover and refrigerate. Before serving, warm the mixture in a skillet over low heat, then proceed with steps 8 and 9. Try adding a pinch of nutmeg or cinnamon to the squash mixture for a warming, autumnal spice note.
Butternut Squash with Onions and Pecans
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS404
Earthy butternut squash roasted to perfection with sweet onions and toasted pecans. A delightful autumnal side dish with a touch of freshness from parsley, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol11 mg
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Fiber4 g
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Protein3 g
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Saturated Fat4 g
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Sodium57 mg
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Sugar4 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View Spread the chopped pecans in a single layer on an ungreased baking sheet. (2 minutes)
03 Step
Recipe View Bake the pecans in the preheated oven until lightly toasted and fragrant, about 5 to 8 minutes. Remove from oven and set aside to cool slightly. (8 minutes)
04 Step
Recipe View While the pecans are toasting, prepare the squash by peeling, removing the seeds, and cutting it into 1/2-inch cubes. You should have approximately 6 cups of cubed squash. (10 minutes)
05 Step
Recipe View In a large, heavy-bottomed skillet, melt the butter over low heat. Add the diced onion and sauté until softened and translucent, about 15 minutes. Be careful not to brown the butter or onions. (20 minutes)
06 Step
Recipe View Add the cubed butternut squash to the skillet with the onions and toss to coat evenly with the melted butter. Cover the skillet and cook, stirring occasionally, until the squash is tender but still holds its shape, about 15 minutes. (20 minutes)
07 Step
Recipe View Season the squash and onion mixture generously with salt and freshly ground black pepper to taste. (2 minutes)
08 Step
Recipe View Stir in half of the toasted pecans and half of the chopped fresh parsley. (2 minutes)
09 Step
Recipe View Transfer the mixture to a serving bowl and sprinkle with the remaining toasted pecans and fresh parsley before serving. (2 minutes)
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RECIPE REVIEWS
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Damaris Kihn
Mar 23, 2025The brown butter tip is a game-changer! It adds so much depth of flavor.
Emie Nikolaus
Mar 8, 2025I added a pinch of red pepper flakes for a little kick. It was delicious!
Lemuel Kunde
Jan 6, 2025I made this for a potluck, and everyone raved about it. It's so easy to make and looks beautiful on the table.
Kurtis Medhurst
Jan 9, 2024I love that this can be made ahead of time. It's a lifesaver during the holidays.
Norberto Tremblayreichert
Dec 9, 2023I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.
Ezekiel Runolfsdottirsauer
Oct 1, 2023My kids even loved this! They usually don't like squash, but they ate it right up.
Newton Goodwin
Jul 19, 2023This recipe was a hit at Thanksgiving! The squash was perfectly tender, and the pecans added a wonderful crunch.