Rosemary Roasted Butternut Squash with Brown Sugar Pecans
User Reviews
5.0
3 reviews
Excellent
Rosemary Roasted Butternut Squash with Brown Sugar Pecans
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Rosemary roasted butternut squash and brown sugar pecans come together in this easy and tasty side dish.
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Ingredients
- 4 cups peeled and cubed butternut squash* (about 1 ¼ pound)
- 1 ½ tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ teaspoons dried rosemary
- ½ tablespoon unsalted butter
- ½ cup roughly chopped pecans
- 1 teaspoon light brown sugar
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Instructions
- Heat the oven to 400 degrees F. In a bowl, toss the squash with the olive oil, salt, pepper and rosemary.
- Transfer to a baking sheet** and roast until soft (about 35 minutes). Stir everything around half-way through the roasting time.
- Melt the butter in a saucepan. Add the pecans and stir them on medium-high heat for a minute. Add the sugar. Stir around on medium heat until the sugar is melted and the pecans are evenly coated (a few minutes).
- Toss the pecans with the squash and serve.
Notes
- *You want the cubes to be about ¾-inch in length.
- **I recommend using a dark metal baking sheet because it will brown the squash nicely from the bottom.
- Storage: Store leftovers in an airtight container in the fridge. Reheat in a pan on the stovetop.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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