Thanksgiving

Butternut Squash with Onions and Pecans is for Side Dish.

Butternut Squash with Onions and Pecans takes 10 minutes to prepare.

Butternut Squash with Onions and Pecans takes 20 minutes to cook.

Butternut Squash with Onions and Pecans makes 6 servings.

The ingredients for Butternut Squash with Onions and Pecans are:

1 standard butternut squash, peeled and cubed (about 2 cups)
1/3 large onion
1/2 cup chopped pecans
2 Tbsp parsley (I use dried, but fresh is okay)
1/2 tsp tarragon
about a Tbsp of olive oil

Here is how you make Butternut Squash with Onions and Pecans:

If you have to clean the squash, cut it in half longways, scoop out seeds and strings, and steam each half face down in a 1/4 c. of water in a covered bowl in the microwave on high for 5 minutes. This makes it easier to peel. Don't cook all the way. Dice squash into one inch cubes.Toast pecans on a baking sheet in a 350 F oven for 8-10 minutes (can be done ahead of time).Dice onion and saute in olive oil until tender. Stir in diced squash, sprinkle tarragon on it, and cover. Stir occasionally until squash is tender (5-10 minutes, depending how much it cooked it microwave). Stir in pecans and parsley. Let sizzle for maybe one more minute, then serve.Makes about 6 half cup servings.Number of Servings: 6Recipe submitted by SparkPeople user ELENASAN.

The nutritional information for Butternut Squash with Onions and Pecans is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 120.6

• Total Fat: 9.6 g
• Cholesterol: 0.0 mg
• Sodium: 5.3 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 3.2 g
• Protein: 1.7 g