Rating: 4.5 stars 4.3
132 Ratings
  • 5 star values: 68
  • 4 star values: 45
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 0

This roasted squash and onions recipe is a new twist on a squash dish! Can be made 4 hours ahead.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place pecans on an ungreased baking sheet.

  • Bake pecans in the preheated oven until toasted, 5 to 8 minutes.

  • Peel squash and remove seeds. Cut into 1/2-inch cubes to yield about 6 cups squash.

  • Melt butter in a heavy large skillet over low heat. Add onion and sauté until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook, stirring frequently, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.

  • Stir in 1/2 of the pecans and 1/2 of the parsley. Transfer mixture to a bowl. Sprinkle with remaining pecans and parsley, then serve.

Nutrition Facts

198 calories; protein 2.8g; carbohydrates 18.7g; fat 14.3g; cholesterol 11.4mg; sodium 56.7mg. Full Nutrition