Squash is one of my favorite foods of this time of year. Delicata, butternut, kabocha, acorn-- I love them all. Though harvest season is past, I still have a collection of squashes of all sizes, shapes, and colors. The good news is that if stored in a cool location, squash will keep for a long time. But what to do with so much squash? I typically bake squash in the oven, but recently have been trying new recipes to add a twist to a classic fall food. Here's one of my favorites--it's easy to prepare and delicious to eat!
Ingredients
1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
2 1/4 pounds butternut squash - peeled, seeded, and cubed
salt and pepper to taste
3 tablespoons chopped fresh parsley
Directions
1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. Melt butter in a large, heavy skillet over low heat; add onion, and saute until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.
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