HOW TO Make, roasted butternut squash, roasted pecans, rosemary flavor

1. Gather the ingredients

  • 1 large butternut squash
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp of maple syrup or agave syrup
  • 2 tbsp of brown sugar
  • 1/2 tsp of ground cinnamon
  • 1/4 tsp of ground nutmeg
  • 1 cup of pecan nuts
  • 1 sprig of fresh rosemary

HOW TO Make, roasted butternut squash, roasted pecans, rosemary flavor

2. Prep the squash

Preheat the oven to 400 degrees F. Wash, peel and cut a large butternut squash into 1-inch chunks.

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HOW TO Make, roasted butternut squash, roasted pecans, rosemary flavor

3. Roast

Bring the butternut cubes to an oily baking tray for about 25 minutes, or until fork-tender.

HOW TO Make, roasted butternut squash, roasted pecans, rosemary flavor

4. Spice it up

Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg, toss to combine.

HOW TO Make, roasted butternut squash, roasted pecans, rosemary flavor

5. Add the pecans and rosemary

Add the pecans and rosemary during the last 10 minutes of cooking time.

HOW TO Make, roasted butternut squash, roasted pecans, rosemary flavor

6. Enjoy

Serve warm with extra virgin olive oil, a dash of agave syrup and a pinch of marine salt.