Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon maple syrup
  • 1 tablespoon + 1 teaspoon extra virgin olive oil, (divided)
  • 1 cup raw pecans
  • 1 1/2 teaspoons kosher salt, (divided)
  • 3/4 teaspoon ground black pepper, (divided)
  • 1 medium butternut squash ((approximately 2 pounds))
  • 1/2 cup fresh cranberries, (coarsely chopped)

Instruction

  • Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil.
  • In a small bowl, briefly stir or whisk together the maple syrup and 1 teaspoon olive oil. Place the pecans on the baking sheet, toss with the syrup mixture and spread in a single layer. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly on top.
  • Roast the pecans for 12 minutes, stirring and gently turning over every 4 minutes, until fragrant and golden. Set aside and allow to cool.
  • Turn the oven up to 450 degrees F and line a separate baking sheet with foil (or move the pecans to a plate while they cool, and use the same baking sheet with clean foil).
  • Cut off the ends of the butternut squash and use a vegetable peeler to remove the tough skin. Carefully and with a very sharp knife, slice it in half. Cut each of these pieces in half again. Remove and discard the seeds, then cut the squash into approximately 1-inch pieces.
  • Place the butternut squash on the prepared baking sheet and toss with 1 tablespoon olive oil. Spread in a single layer, and then sprinkle 1 teaspoon salt and 1/2 teaspoon pepper on top. Roast for 15 minutes, and then stir the squash, gently flipping pieces over so they cook evenly on both sides. Cook for an additional 10-15 minutes, until tender and lightly caramelized.
  • Serve the squash with maple pecans (either coarsely chopped or whole) and chopped fresh cranberries on top. You can either plate one large serving bowl with all 3 components or layer them in individual bowls.