Tuesday, September 7, 2010

Butternut Squash with Onions and Pecans

Hello recipe bloggers and CSA shareholders!

Evan here. Earlier today I sent out an e-mail introducing myself to all of you. I'm excited to be working at LFFC and to be able to provide great suggestions for preparing some of your share items! Below is a new recipe I found for making one of my favorites, butternut squash. I tend to keep it simple, so I hope you'll appreciate this recipe for it's simple components. Many of our shareholders will be receiving a few of the items in this recipe in their share deliveries this week.

Butternut Squash with Onions and Pecans
From Christine L. - Allrecipes.com

3 Tbsp Butter
1 Large Onion, Diced
2 1/4 pounds Butternut Squash
1 Cup Chopped Pecans or Walnuts
3 Tbsp Chopped Fresh Parsley
Salt and Pepper to Taste

Place Pecans (or walnuts) on an ungreased baking sheet. Toast at 375 degrees for 5 to 8 minutes. Peel the squash and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash. Melt butter in a heavy large skillet over low heat. Add onion and saute until very tender, about fifteen minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds its shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing. Stir in half of the pecans (or walnuts) and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

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