Butternut Squash with Onions and Pecans

First: It takes forever to bake! Start at 4 for dinner at 6 or 7. The longest part is the baking. The rest doesn't take long.

Olive oil
2 handfuls of onions
1 handful crushed pecans
1Butternut Squash
1 T Brown Sugar (roughly)
Parsley
Butter

Preheat oven to 375 degrees. Cut squash in half and take out seeds. Make lots of knife cuts into the top part of the squash, making cracks so the onions and other things can seep into it. Saute onions in olive oil or butter (olive oil is healthier). Put onions and pecans over top. Top with pats of butter and springkle brown sugar and parsley over top. Bake in bread pans or whatever will hold it. When it starts to sizzle (about 45 mins. or so) stir everything but the squash itself. It's done when you poke it and it doesn't poke back.