Hello and welcome back to The Stone Soup Cook–so glad you’re here!
Fall at the farmer’s market means all kinds of wonderful squash, including pumpkins, acorn squash, kabocha squash and kuri squash to name a few.
Today, I’m sharing a recipe for a great side using maple-glazed butternut squash with pecans that is not only super easy to make, but also combines all the most warm and wonderful ingredients to put you into the fall mode. It’s also a lovely example of California Comfort Food: fresh, seasonal butternut squash prepared simply with just a few ingredients like pecans and brown sugar that allow the fresh, warm flavors of the squash to shine through.
This recipe is super quick and easy. The hardest part is peeling and cubing the butternut squash–and if you want to get it pre-peeled and cut, I won’t tell! But don’t worry–I give some handy tips for peeling and chopping the squash in the recipe.
Enjoy this lovely side dish with fall favorites like roast chicken or grilled pork chops.
Peace, love and good food,
Keri
