Cinnamon Pecan Roasted Butternut Squash

• Vegan
• Gluten free

• Produce

  • 1 Butternut squash (about 3 pounds, large
  • 2 sprigs Rosemary

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Fisher nuts pecan, Halves

Found on damndelicious.net

Description

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup Fisher Nuts Pecan Halves
• 2 sprigs rosemary

Directions

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time. Serve immediately, garnished with rosemary, if desired.