Roasted Butternut Squash
Nov 30, 2018
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
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.