Skip to main content New<> this month
Get the Allrecipes magazine

Butternut Squash with Onions and Pecans

Rated as 4.23 out of 5 Stars

"A new twist on a squash dish! Can be made 4 hours ahead."
Added to shopping list. Go to shopping list.

Ingredients

servings 198
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
  2. Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
  3. Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
  4. Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

Nutrition Facts


Per Serving: 198 calories; 14.3 18.7 2.8 11 37 Full nutrition

Explore more

Reviews

Read all reviews 199
  1. 253 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut ...

Most helpful critical review

There are too many pecans & onions - over power the dish.

Most helpful
Most positive
Least positive
Newest

I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut ...

We have been making this recipe for a while, and love it. The changes I always make are: 1)microwave the cubed squash for about 5 minutes before it goes into the pan...makes it cook much faster,...

I have never cooked a squash in my life and halfway through trying to chop through the darned thing without losing a finger I decided that this was one recipe that I'd never make again. Its jus...

This was a great recipe. I have only tasted "sweet" squash recipes before, and didn't really like them. I cut the butternut in half and put a little butter, olive oil, and s&p on and baked at ...

I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you...

This recipe was very easy and amazing. I added a little bit of ground ginger and ground coriander to the butter before cooking the onions. Also, I recommend serving this with freshly grated ch...

I made some health-conscious changes (margarine instead of butter, fewer nuts), added some dried cranberries for color and texture, coarsely chopped my onion, sprinkled on a light dusting of cin...

Delicious! Peel with a vegetable peeler for ease, forget nuking in the micro, it makes the squash too smooshy. Don't fiddle with the seasonings, it's perfect the way it is!!!

Am absolute hit for potlucks! I made it twice, and have always gotten many compliments. My changes on the basic recipe: olive oil for butter -- as most people on those potlucks were vegan; I ...