1 cup chopped pecans
3 Tb butter
1 large onion, finely chopped
2 1/4 lb butternut squash, peeled, seeded, and cubed
Salt and pepper to taste
3 Tb chopped fresh parsley

Place pecans on an ungreased baking she. Toast at 350 degrees for 5-8 minutes. Melt butter in a large, heavy skillet over low heat; add onion and sauté until very tender, about 15 minutes. Stir in squash, and cover. Continue cooking, stirring occasionally, until squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper. Stir in half the pecans and parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.