A recipe:

Butternut Squash with Onions and Pecans

1 c. chopped pecans
3 T. butter
1 large onion, finely chopped
2 1/4 lb. butternut squash – peeled, seeded, and cubed*
salt and pepper
3 T. chopped fresh parsley

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

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.

Stir in half the pecans and half the parsley. Transfer mixture to serving bowl. Right before serving, sprinkle with remaining pecans and parsley.

—If you can’t find butternut squash, buttercup works just as well and it is easier to find.
—It is easier to peel and cube the squash if you soften it in the oven first. Try half an hour at 350 degrees.