Roasted Butternut Squash with Pecans
This roasted butternut squash dish has great flavor, a nice crunch from the pecans, and interesting color from the Craisins.
It’s a great side dish to serve warm with any type of roast. The squash is also surprisingly good when it’s served cold as a picnic dish.
A helpful tip to get more flavorful squash is to season it before roasting. Seasoning it beforehand helps the squash absorb the flavors while it roasts.
When you’re toasting nuts use a nonstick pan on medium heat. You’ll want to make sure that the pan is large enough that the nuts fit in one layer on the pan with some room to move them around.
- 1 medium butternut squash
- 3/4 cup chopped pecans
- 3/4 cup Craisins
- salt & pepper
- Start by cutting the butternut squash in half lengthwise, scoop out all the seeds. Rub the inside of the squash lightly with olive oil and sprinkle with salt and pepper. Flip the squash over on a large baking sheet with the skin side facing up at you.
- Roast the squash in a 350℉ oven for 45 to 50 minutes. The squash is done when you can easily push through the skin with a fork and a little pressure.
- While the squash is cooking, toast the pecans on medium heat until they’re warmed through and have developed some color. The best way to test doneness when you’re toasting nuts is taste. If the nuts taste raw, toast them some more, if they taste burnt toss them out and start over.
- When you take the squash out of the oven use a spoon and a knife to remove the skin. Roasting the squash face down helps to loosen the skin up, so it should come off pretty easily if the squash is cooked through.
- Cut the squash into large bite-sized chunks and mix together with Craisins and toasted pecans. Season to taste.