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.
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)
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)
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)