Butternut Squash with Onions and Pecans
6 c. butternut squash (peeled and seeded)
3 T. butter
1 large onion (finely chopped)
1 c. pecans (coarsely chopped, toasted)
3 T. fresh parsley (minced)
Dice squash into ½” cubes. Melt butter in large skillet. Add onion and sauté until very tender (about 15 minutes). Add squash and toss to coat. Cover and cook until squash is tender, but still holds its shape (about 15-30 minutes, stirring frequently). Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley, then serve.