| 3 tablespoons | Butter |
| 1 | Large onion, finely chopped |
| 2 1/4 lbs | Butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 6 cups) |
| 1 cup | Coarsely chopped pecans, toasted |
| 3 tablespoons | Minced fresh parsley |
Melt butter in heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover and cook until squash is tender but still holds its shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing). Stir in half of pecans and half of parsley. Transfer to bowl. Sprinkle with remaining pecans and parsley and serve.