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Cinnamon Pecan Roasted Butternut Squash Recipe

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This recipe for Cinnamon Pecan Roasted Butternut Squash is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

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.

Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.

Serve immediately, garnished with rosemary, if desired.

 

 

 

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