Friday, November 2, 2007

Nutty Butternut Squash

1 cup chopped pecans
1 1/2 tablespoon butter
1 large onion, chopped
2-2.5 lb butternut squash
3 tbs chopped fesh parsley
salt and pepper to taste

1. Cut squash in half and remove seeds. Spray lightly with olive oil and bake for 15-20 minutes at 400F.
2. Remove squash from oven, peel and cube
3. Saute in pan with onion and butter.
4. toast pecans for 5mins at 350F
5. When squash is tender add 1/2 the pecans and parsley
6. Remove from heat.
7. Before serving top with the rest of the parsley and pecans.

This dish was yummy and had a slightly sweed and nutty flavour.

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