Savory Butternut Squash With Onion And Pecan |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Flavorful and a bit decadent, this butternut dish is very tasty! I got this recipe from a friend a few years back, and have tweaked it to my own liking since. Ingredients:
1 cup chopped pecans |
2 slices bacon |
2 teaspoons butter |
1 teaspoon olive oil |
1 1/2 cups chopped yellow onions |
1 clove garlic, minced |
1/2 teaspoon ground sage |
2 lbs butternut squash, peeled,seeded,and cubed |
salt & freshly ground black pepper, to taste |
3 tablespoons chopped fresh basil |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes.
3. While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside.
4. Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage.
5. Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper.
6. Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash).
7. Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve.
8. Note: crumbled Gorgonzola is also good in place of the Parmesan!
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