Roasted Butternut Squash with Maple Pecan Topping


What you'll need:

  • 1 2 lb.-ish butternut squash
  • 2 Tbsp maple syrup
  • 1 cup pecans, chopped
  • 2 Tbsp butter or (dairy free) margarine
  • 1/3 cup maple syrup
  • 2 tsp cinnamon

How you make it:

  1. Preheat oven to 400. Grease the bottom of a glass baking dish with cooking spray.
  2. Peel, seed and dice the squash.  Place the squash in the greased baking dish and toss with 2 Tbsp maple syrup.
  3. Roast in the preheated oven for 40-45 minutes, or until all squash pieces are fork tender.
  4. While the squash is roasting, prepare the maple pecan topping.  Run a knife through the pecans. Or use chopped pecans.
  5. Melt the butter or margarine in a small skillet.  Stir in the maple syrup, then stir in the cinnamon.  Add the chopped pecans and let simmer for 3-5 minutes.  Until ooey-gooey.
  6. Place the Maple Pecans onto a piece of wax or parchment paperand let cool for 10 minutes, or more.  Chop lightly if needed before adding to the roasted squash.
  7. Serve Roasted Butternut Squash with Maple Pecan Topping as a side dish.

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