Cinnamon Pecan Roasted Butternut Squash
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 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
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pecan halves
- 2 sprigs rosemary
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 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.
Step 3
Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
Step 4
Serve immediately, garnished with rosemary, if desired.
Step 5
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Chef's notes
*Baking time may need to be adjusted depending on the thickness of the butternut squash.
