When I first made this dish, I could not stop munching on these pecans. Not too sweet, the slightest hint of holiday spice coming from the cinnamon, and their crunch pairs excellently with the silky roasted butternut squash. I think this will be such a delightful addition to your Christmas or Thanksgiving dinner, served alongside your beautiful roasted turkey or ham. I've made sure not to make it too sweet so it can be served with your savory holiday dinner perfectly. Give this a try this holiday season, and enjoy!
Roasted Butternut Squash with Pecans
2 butternut squash
2 cups pecans
4 tablespoons unsalted butter, melted
1/3 cup sugar, plus 1 tablespoon
1 1/2 teaspoons salt
3/4 teaspoon cinnamon
2 tablespoons flavorless oil, such as canola or vegetable
1. Preheat oven to 275 degrees F. Add the pecans, 4 tablespoons melted butter, 1/3 cup sugar, 1 teaspoon salt and 3/4 teaspoon cinnamon and mix until all pecans are evenly coated. Add the pecans to a large rimmed baking sheet and bake for 20 minutes, giving them a mix halfway through.
2. While pecans bake, peel the squash, then cut into approximately 1-inch cubes. Discard the squash seeds. Mix with 2 tablespoons of oil, 1/2 teaspoon salt and the remaining 1 tablespoon sugar until coated evenly.
3. After the pecans have baked for 20 minutes, add the squash to the rimmed baking sheet and bake for another 25-30 minutes, mixing occasionally, until pecans are fork tender. Enjoy.