Savory Butternut Squash With Onion And Pecan

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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!