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Roasted Butternut Squash

Roasted Butternut Squash

Stephen Gannon

For the squash:

2 lbs cubed butternut squash

2 tbsp olive oil

1 tbsp maple syrup

Salt, pepper and cinnamon to taste

Pre-heat oven to 375 degrees. In a mixing bowl, combined cubed butternut squash with olive oil, maple syrup, salt, pepper and cinnamon to taste. Mix thoroughly. Roast on a greased baking sheet for 35-40 minutes, until tender (may vary due to your oven).

Once squash is roasted, toss it into a bowl, set it aside and allow it to cool off.

For the candied pecans:

1 – 1 ½ cups of halved pecans

2 tbsp water

½ cup brown sugar

¼ tsp salt

¼ tsp cinnamon

Combined brown sugar, salt, cinnamon and water into a skillet and cook over medium heat, waiting until the mixture dissolves and begins to bubble

Add pecans and cook for 3 more minutes, continuously stirring to coat all of the pecans

Remove from heat and spread out on parchment paper to let cool

Break apart and set aside in a small bowl

Additional toppings:

¾ cup dried cranberries

½ cup of pepitas

1 small container goat cheese

Once the squash and candied pecans have cooled completely, mix together in a bowl, adding in the cranberries, pepitas and goat cheese and enjoy! It’s a healthy, yummy holiday side dish that’s sure to be a crowd pleaser.

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