Nutty Butternut Squash [WF/GF/DF/V]
Serving Size: 8
Ingredients
3 tablespoon olive oil
1 large onion, diced
2 1/4 pounds butternut squash, peeled and cubed
1 cup coarsely chopped pecans, toasted
3 tablespoons chopped parsley
Instructions
Heat olive oil in large skillet over low heat. Add onion and sauté until very tender. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, about 15 minutes. Season to taste with salt and pepper. Stir in half of pecans and parsley. Place in serving bowl and garnish with remaining pecans and parsley.