Butternut Squash with Onions and Pecans


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

butternut squash with onions and pecans in serving dish
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins


  • 3 tablespoons butter

  • 1 large onion, diced

  • 2 ¼ pounds butternut squash

  • 1 cup chopped pecans

  • 3 tablespoons chopped fresh parsley

  • salt and pepper to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place pecans on an ungreased baking sheet.

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

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

  5. 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.

  6. 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 (per serving)

198 Calories
14g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 198
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 11mg 4%
Sodium 57mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 3g
Vitamin C 30mg 151%
Calcium 78mg 6%
Iron 1mg 8%
Potassium 542mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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