| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1 | lg | Onion; finely chopped |
| 6 | c | Butternut squash; peeled and seeded |
| 1 | c | Pecans; coarsely chopped |
| 3 | tb | Fresh parsley; minced |
INSTRUCTIONS
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. (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. Recipe By : Elizabeth Stevens Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 15:03:06 -0500 From: Sharon Beck <parasol@BUFFNET.NET> NOTES : A squash weighing approximately 2.25 pounds should yield 6 cups diced. If you forget to toast the pecans, it's alright. I have made this recipe the day before and microwaved it with excellent results. . Now a Holiday standard. Recipe from: CCCAMPER%MIZZOU1.BITNET@UBVM.CC.BUFFALO.EDU (Elizabeth Stevens)
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