CINNAMON PECAN ROASTED BUTTERNUT SQUASH

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.
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.
Recipe Source:damndelicious.net

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