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!
Maple-Glazed Butternut Squash With Pecans
Ingredients
Instructions
-
Pre-heat oven to 475*. Line a cookie sheet with aluminum foil. Using a vegetable peeler, peel the narrow top of the butternut squash. Wrap a paper towel around the now peeled narrow end of the squash and peel the wider bottom of the squash--using the vegetable peeler is an easy way to peel the squash, but it gets a little slimy, so a paper towel will help with your grip on it. Once peeled, slice the squash into about 1" cubes. Place cut squash on the lined cookie sheet and drizzle with the oil (I really like pecan oil because it gives the whole thing a lovely, nutty flavor, but if you don't have any pecan oil, olive oil will do nicely, also.) Sprinkle liberally with salt and sprinkle the oregano over top and place the tray into the pre-heated oven.
-
After about 20-25 minutes, check the squash--it should be sizzling away and getting tender. Pull the tray out and sprinkle with the cinnamon, toss the pecans in and drizzle with the maple syrup. Return the tray to the oven and cook for another 10-15 until the squash started to get a little golden-brown and nice and tender.
-
Serve as a side with any fall favorite main, such as baby back ribs (pictured), roast chicken or even beef spare ribs.
