Butternut Squash with Onions and Pecans

Adapted from

1 large onion, chopped
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 lbs butternut squash, peeled, seeded, and cubed
Salt and freshly ground black pepper to taste
1/2 Tbsp fresh sage, chopped
1/2 cup pecans, chopped
3 Tbsp fresh parsley, chopped

In a large skillet, sauté onions in olive oil until tender. Stir in squash and cover. Continue cooking, stirring occasionally until squash is tender but still holds its shape, about 15 minutes. Season with salt, pepper, and sage. Stir in half the pecans and parsley. Transfer mixture to serving bowl. Sprinkle with remaining pecans and parsley to serve.

Allergy Warning: Contains Other Nuts

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