Everyday Gourmet: Roasted Butternut Squash with Pecan Crumble

Christine Gardner has a new recipe for roasted butternut squash.

  • 1 pound peeled and cubed butternut squash, medium dice
  • 3 tablespoons olive oil
  • salt and pepper
  • 1/3 cup Fischer & Weiser Peach Pecan Ancho Glaze (available at Sweet Gourmet)
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves or pieces

Preheat oven to 375 degrees. Place squash in a large roasting pan.

Toss with salt, pepper and olive oil. Cook for 15 minutes. Add the glaze and toss to combine. Cook for an additional 5 to 10 minutes until fork tender.

In a food processor, chop the pecans with the brown sugar and butter. Scatter over the squash and place under the broiler for two minutes or until browned.

Remove and serve immediately. Serves 4.

(© 2016 KYTX)


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