Crunchy, buttery brown sugar pecans add a new twist to classic rosemary roasted butternut squash in this tasty side dish. Serve it with spicy sausage or roasted poultry, such as this cast iron Cornish hen.
Full Recipe
Rosemary Roasted Butternut Squash with Brown Sugar Pecans
Rosemary roasted butternut squash and brown sugar pecans come together in this easy and tasty side dish.
Equipment:
Ingredients:
Method:
- Heat the oven to 400 degrees F. In a bowl, toss the squash with the olive oil, salt, pepper and rosemary.4 cups peeled and cubed butternut squash* (about 1 ¼ pound), 1 ½ tablespoons olive oil, ¼ teaspoon table salt, ¼ teaspoon black pepper, 1 ½ teaspoons dried 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 small pan. 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).½ tablespoon unsalted butter, ½ cup roughly chopped pecans, 1 teaspoon light brown sugar
- Toss the pecans with the squash and serve.
Recipe 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.
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