Pumpkin with Onions and Roasted Pecans

    Pumpkin with Onions and Roasted Pecans


    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.

    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

    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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