Cinnamon Pecan Roasted Butternut Squash — Damn Delicious

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Cinnamon Pecan Roasted Butternut Squash

Easy, simple, sweet and just so stinking good! And you can serve this with anything and everything!

Remember that harvest cobb salad I made for Fisher Nuts along with that epic poppy seed dressing? Wait, did you know that poppy seed is T-W-O words, not one? I have been misspelling that my entire life! Whoops.

Sorry, I digress.

So yes, back to that harvest cobb salad. It’s already been a year and I am happy to say that I am a Fisher Fresh Thinker for 2015-2016, which just means that I’ll be bringing you even more fun recipes using preservative-free Fisher Nuts, like this cinnamon roasted butternut squash.

AKA. The best butternut squash. Like ever. And you get a chance to win a trip to New York (for two!) by submitting your own original recipe using Fisher Nuts. Details below.

But seriously. This squash though.

With a little bit of maple syrup, brown sugar, cinnamon and a touch of nutmeg, this will be your favorite side dish for the entire season. And the pecans provide that perfect crunch in their candied, sweet glory.

It’s also the easiest thing you’ll ever make. Simply toss in your seasonings right on the pan and pop it in the oven. One single pan. That’s it.

Cinnamon Pecan Roasted Butternut Squash

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Easy, simple, sweet and just so stinking good! And you can serve this with anything and everything!

Ingredients:

  • 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup Fisher Nuts Pecan Halves
  • 2 sprigs rosemary

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
  4. Serve immediately, garnished with rosemary, if desired.

*Baking time may need to be adjusted depending on the thickness of the butternut squash.

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