Butternut squash with onions and pecans this savoury butternut squash with onions and pecans is the perfect autumn recipe that will be a delicious addition to this year s thanksgiving meal and can be made with bacon or vegetarian. Coat with cooking spray. There will be about 6 cups squash. Bake at 425 for 15 minutes or until browned stirring halfway through cooking. Ingredients 3 tablespoons butter 1 large onion diced 2 pounds butternut squash 1 cup chopped pecans 3 tablespoons chopped fresh parsley 1 pinch salt and pepper to taste.
Toast at 350 degrees f 175 degrees c for 5 8 minutes. I sauteed the onions in the butter and while they were cooking i put the cubed squash in the microwave for 3 minutes to par cook it. Cut into 1 2 inch cubes. Lightly oil a baking sheet or coat with nonstick spray. Sprinkle evenly with salt and pepper.
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Add olive oil maple syrup brown sugar cinnamon and nutmeg. Cooked that for a few minutes covered then added the toasted pecans and served. Add butter sugar and the diced onions. Peel the squash and remove the seeds. Arrange butternut squash in a single layer on a rimmed baking sheet.
Arrange butternut squash in a single layer on a rimmed baking sheet. Add olive oil maple syrup brown sugar cinnamon and nutmeg. Place butternut squash in a single layer onto the prepared baking sheet. Toast at 350 degrees f 175 degrees c for 5 8 minutes. Let cool and cut into 1 4 inch pieces.
Peel the squash and remove the seeds. Butternut squash with onions and pecans this savoury butternut squash with onions and pecans is the perfect autumn recipe that will be a delicious addition to this year s thanksgiving meal and can be made with bacon or vegetarian.
