Pumpkin with Onions and Roasted Pecans

    Pumpkin with Onions and Roasted Pecans

    (137)
    1save
    1hour


    130 people made this

    A different pumpkin dish - pumpkin cooked with onions then served with pecans and parsley. The vegetables can be made four hours ahead, just reheat, stir in the pecans, and serve.

    Ingredients
    Serves: 8 

    • 1 cup (125g) chopped pecans
    • 3 tablespoons butter
    • 1 large onion, finely chopped
    • 1kgpumpkin - peeled, seeded, and cubed
    • pinch salt and pepper to taste
    • 3 tablespoons chopped fresh parsley

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Place pecans on an ungreased baking tray. Bake at 180 degrees C for 5 to 8 minutes.
    2. Melt butter in a large, heavy frypan over low heat; add onion, and saute until very tender, about 15 minutes. Stir in pumpkin and cover. Continue cooking, stirring occasionally, until pumpkin is tender but still holds its shape about 15 minutes. Season with salt and pepper.
    3. Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.
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    Reviews and Ratings
    Global Ratings:
    (137)

    Reviews in English (136)

    by
    126

    I have never cooked a squash in my life and halfway through trying to chop through the darned thing without losing a finger I decided that this was one recipe that I'd never make again. Its just not worth losing a limb over, you know? But after the dust had settled and I had my first bite of this amazing concoction, I had to change my mind. THIS IS DEFINITELY WORTH LOSING A FINGER. Maybe even two. This was absolutely delicious! I highly recommend following the recipe and using toasted pecans, fresh parsley, and butter - you won't regret it. Thank you, Christine L.!!!!  -  29 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    85

    This was a great recipe. I have only tasted "sweet" squash recipes before, and didn't really like them. I cut the butternut in half and put a little butter, olive oil, and s&p on and baked at 400 for about 30 minutes. This made it very easy to peel and cube. Then added to the onions etc. and just sauteed til totally tender. Delicious.  -  12 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    53

    This recipe was very easy and amazing. I added a little bit of ground ginger and ground coriander to the butter before cooking the onions. Also, I recommend serving this with freshly grated cheese on top. I used asiago and parmesan.  -  23 Dec 2005  (Review from Allrecipes USA and Canada)

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