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.
Servings: 4
Calories (Estimated): 237kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- vegetable peeler
- mixing bowl
- baking sheet
- saucepan
- wooden spoon
- rubber spatula
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
Instructions:
- 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 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 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).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.
