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Friday, October 14, 2016

Cinnamon Pecan Roasted Squash

This is a lovely fall dish served just with a salad, or as a side dish.  I happened to have some apple chicken sausage and they went very well with this dish.  The original recipe called for butternut squash, but you can use acorn too.  I used a type of squash that is like an acorn but a little sweeter.  Sorry but I don't remember it's name.  My local farmer suggested it to me.

  • 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 pecans
Spread squash on a cooky sheet covered with parchment paper or a silicone mat.  Mix together the oil, syrup, sugar, cinnamon and nutmeg.  Pour over the squash.  Sprinkle with pecans.  Bake at 450 for 15 minutes.  Stir and bake an additional 15 minutes.

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