Monday, October 19, 2009

Harvest Cooking

We're so lucky to have wonderfully generous family members who live just blocks away from us. My brother and sister-in-law go out of their way to make sure we're alright and have everything we need. They even let us come to reap the spoils of their garden last week. We'd stopped by to check out their batch of pumpkins and came home instead with bags of carrots, potatoes, squash, tomatoes, pumpkins for everyone and even a few elk roasts. They are so good to us. But I have to admit, I had no idea what to do with butternut squash.I'd never eaten one before and wasn't sure what they even tasted like, so I spent an evening reading about squash at and found a recipe that sounded like it fit our family's taste.

Butternut Squash with Onion and Pecans
Submitted by Christine L.

1 cup chopped pecans
3 tablespoons butter
1 large onion, finely chopped
2 1/4 pounds butternut squash - peeled, seeded, and cubed
salt and pepper to taste
3 tablespoons chopped fresh parsley

1 - Place pecans on an ungreased baking sheet. Toast at 350 degrees F for 5 to 8 minutes.

2 - Melt butter in a large, heavy skillet over low heat; add onion, and saute 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.

3 - Stir in half the pecans and half the parsley. Transfer mixture to a serving bowl. Sprinkle with remaining pecans and parsley to serve.

Now, considering how much these little babies smell like pumpkin, I was really nervous when I was getting it ready. Though we've taught the kids to eat what their given, we still have a couple who aren't that adventurous. But I've got to tell you ... the smell and taste changed a lot once they were cooked through. They were slightly sweet, but the savory flavor was a nice touch. The family voted 5-to-2 in favor of the dish! Yay! One squash down, 5 to go. Time to look for more recipes.

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