CINNAMON PECAN ROASTED BUTTERNUT SQUASH

Easy, simple, sweet and just so stinking good! And you can serve this with anything and everything!

Remember that harvest cobb salad I made for Fisher Nuts along with that epic poppy seed dressing? Wait, did you know that poppy seed is T-W-O words, not one? I have been misspelling that my entire life! Whoops.

Easy, simple, sweet and just so stinking good! And you can serve this with anything and everything!

INGREDIENTS:
  • 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
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup Fisher Nuts Pecan Halves
  • 2 sprigs rosemary

DIRECTIONS:
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  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.
  3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
  4. Serve immediately, garnished with rosemary, if desired.
Recipe adapted by : damndelicious.net

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