Title: Butternut squash with onions and pecans
 Categories: Vegetables
      Yield: 8 Servings
 
      3 tb Butter
      1 lg Onion; finely chopped
      6 c  Butternut squash; peeled and
           -seeded
      1 c  Pecans; coarsely chopped
      3 tb Fresh parsley; minced
 
  Dice squash into 1/2" cubes.Toast pecans. Melt butter in heavy large
  skillet. Add onion and saute' until very tender, about 15 min. Add
  squash and toss to coat. Cover and cook until squash is tender but
  still holds its shape, stirring frequently, about 15-30 min. Salt and
  pepper. (Can be prepared 4 hrs ahead. Let stand at room temp. Rewarm
  over med heat before continuing.) Stir in half of pecans and half of
  parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley
  and serve.