| 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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