How to make it

  • Preheat oven to 350 degrees F.
  • Place the chopped pecans in an even layer on ungreased non-stick baking sheet; bake at 350 degrees F for 7 minutes.
  • While pecans are toasting, cook the bacon in a large, heavy skillet until it is crisp; remove bacon, crumble it, and set aside.
  • Add the butter and oil to the bacon drippings and stir in the onion and garlic, cook over low heat until tender, about 15 minutes; stir in the ground sage.
  • Add the cubed squash, cover, and cook, stirring occasionally, until the squash is tender but not mushy, about 15 minutes; season to taste with salt and pepper.
  • Add half of the toasted pecans and the basil and stir carefully to mix well (avoid breaking up the squash).
  • Place in a serving dish and sprinkle with crumbled bacon, remaining pecans, and Parmesan, and serve.
  • Note: crumbled Gorgonzola is also good in place of the Parmesan!

Reviews & Comments 2

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  • skystone 10 years ago
    Sounds yummy. What about with acorn squash, which is what I have in the fridge. Hmmm.
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  • rosemaryblue 10 years ago
    Oh, my, does this ever sound like one of the best squash recipes I have ever seen! This is fabulous!! Thank you, thank you. :)
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