Butternut Squash with Onions and Pecans
3 Tablespoons butter
1 large onion -- finely chopped
6 cups butternut squash -- peeled and seeded
1 cup pecans -- coarsely chopped
3 tablespoons fresh parsley -- minced
Dice squash into 1/2" cubes.
Toast pecans.
Melt butter in heavy large skillet. Add onion and saute' until very tender, about 15 min. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15-30 min. Salt and pepper. (This part can be prepared 4 hrs ahead. Let stand at room temp. Rewarm over med heat before continuing.)
Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.
