Butternut Squash with Pecans and Maple Syrup

(from largomason’s recipe box)

Ingredients

  • 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
  • 2/3 cup pure maple syrup
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1/2 cup coarsely chopped pecans, toasted

Directions

  1. Preheat oven to 400 degrees F. Butter 13×9×2-inch glass or earthenware baking dish. Toss squash with maple syrup in prepared dish. Dot with butter. Season with salt and pepper. Bake uncovered until squash is tender, stirring occasionally, about 35 minutes.

  2. Sprinkle with pecans, and serve.

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