Cinnamon Pecan Roasted Butternut Squash

Cinnamon Pecan Roasted Butternut Squash: Submitted by: Wendy R Cook | Date Added: 7 Oct 2019 Ingredients:

1 large butternut squash, peeled, seeded and cut into 1-inch chunks
2 tablespoon olive oil
2 tablespoons maple syrup
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup pecan halves
2 sprigs rosemary

Cooking Instructions:

1. Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. Place in oven and bake for 25-30 minutes, turning once, until tender. Add pecans ruing the last 10 minutes of cooking time.
4. Serve immediately, garnished with rosemary if desired.