Source: dLife

Sauteed acorn squash tossed with walnuts and onions.

Servings

2 tsp extra virgin olive oil
1 cup fresh chopped onion (or frozen)
2 cup acorn squash, cubed
1 tbsp chopped walnuts
1 pinch salt and pepper (to taste)

1 Heat oil in a saucepan over medium heat.
2 Sauté onions and squash for 8 minutes.
3 Add walnuts and continue sautéing for another 2 minutes.
4 Add salt and pepper before covering and removing from heat.
5 Let sit for about 10 minutes before serving.

Substitute pecans for walnuts if desired.