Butternut Squash and Walnuts

1/2 cup chopped walnuts
1 tablespoon olive oil
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
2 1/4 pounds butternut squash, peeled, seeded, cubed
Salt and pepper to taste
3 tablespoons chopped fresh parsley
1/2 cup dried cranberries

Toast walnuts in ungreased skillet; stir to avoid burning. Set aside. Heat olive oil in a large skillet over low; saute onion and garlic until tender (15 minutes).  Add squash, cover, and cook, stirring occasionally, until tender but still holding its shape (20 minutes).  Season with salt and pepper.  Stir in half the walnuts and half the parsley.  Transfer to serving bowl.  Garnish with remaining walnuts and parsley.  Sprinkle with cranberries.  Serves 4

~ by Greg Vick on December 23, 2010.

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