Butternut Squash with Onions and Pecans

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Spread the chopped pecans in a single layer on an ungreased baking sheet. (2 minutes)

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)

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)

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)

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)

Recipe View Season the squash and onion mixture generously with salt and freshly ground black pepper to taste. (2 minutes)

Recipe View Stir in half of the toasted pecans and half of the chopped fresh parsley. (2 minutes)

Recipe View Transfer the mixture to a serving bowl and sprinkle with the remaining toasted pecans and fresh parsley before serving. (2 minutes)