When I think of butternut squash I think of, (1) a food that pairs nicely with gourds and pumpkins for decor in autumn, and (2) home-cooked meals with friends and family. This sweet squash puts life in the slow lane when on the table. In preparation for Thanksgiving, we prepared this with a classic combination, maple syrup and pecans. This dish pairs nicely with poultry, cornbread and your loved ones gathered around the table.
When cutting a butternut squash, first cut off the stemmed top and base of the squash, so both surfaces are flat. Using a vegetable peeler, shave off all of the “skin” of the squash. Cut the squash in half in the long direction, so there are two long halves of the squash. Remove seeds. Cut into cubes.
Maple-Pecan Roasted Butternut Squash
Ingredients:
- 1 medium-sized butternut squash, seeded and peeled, cut into 1 inch cubes
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup pecan pieces
Directions:
- Preheat oven to 400 degrees.
- Place cubed squash into large bowl.
- In a small bowl, mix together olive oil, maple syrup, cinnamon and salt.
- Pour syrup mixture over squash. Stir carefully.
- Pour out squash cubes onto cooking sheet and spread them into a single layer.
- Roast in oven for 35-40 minutes, stirring squash halfway through baking.
- Sprinkle pecan pieces over squash. Roast in oven for 5 more minutes.
- Allow to cool to desired temperature and serve.
Live your life joyfully so,
Ashley
