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:
- Preheat oven to 400. Grease the bottom of a glass baking dish with cooking spray.
- Peel, seed and dice the squash. Place the squash in the greased baking dish and toss with 2 Tbsp maple syrup.
- Roast in the preheated oven for 40-45 minutes, or until all squash pieces are fork tender.
- While the squash is roasting, prepare the maple pecan topping. Run a knife through the pecans. Or use chopped pecans.
- 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.
- 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.
- Serve Roasted Butternut Squash with Maple Pecan Topping as a side dish.
Found here: http://www.5dollardinners.com/grow-eat-save-winter-squash-recipe/