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Pecan Roasted Butternut Squash Recipe

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This recipe for Pecan Roasted Butternut Squash, by , is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Sapp

Category:
Category:

Ingredients:  
Ingredients:  

Butternut squash (about 3 pounds), large
2 tbsp Maple syrup
2 tbsp Brown sugar, packed
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
2 tbsp Olive oil
1 cup pecan, Halves
2 sprigs Rosemary

Directions:
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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins

 

 

 

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