Ingredients

The following ingredients have 5 Servings
  • 1 medium butternut squash (cut into roughly 1" cubes (about 1kg / 2.2lb))
  • 1/2 cup organic raisins
  • 1/2 cup raw pecans
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp finely chopped fresh rosemary leaves (you'll need about 2 sprigs)
  • 1 tsp Dijon mustard
  • 1 tsp salt (I use Himalayan salt)
  • 1 tsp ground black pepper

Instruction

  • Preheat the oven to 425°F; line a 9" x 13" baking sheet with parchment paper and set aside.
  • Place the butternut squash, raisins and pecans in a large mixing bowl;
  • Add the rest of the ingredients to a smaller, separate bowl and mix vigorously with a whisk or fork until well combined; pour over the reserved squash and toss until all the pieces are well coated.
  • Transfer to the reserved baking sheet and spread the mixture in a single layer, then bake for 15 minutes at 425°F.
  • After that time, set the oven to broil and continue cooking for about 5 minutes, until the squash and nuts start to caramelize. Keep a close eye on things to make sure that nothing burns!
  • Once the squash has reached the desired color, remove it from the oven and immediately hit it with a light sprinkle of salt. Allow to cool for a few minutes and then serve.