Roasted Butternut Squash with Brown Sugar and Pecans
Roasted Butternut Squash with Brown Sugar and Pecans is an easy side dish that's filled with comforting fall flavor. Cubed butternut squash and pecan halves are coated in brown sugar and cinnamon, then roasted in the oven.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Peel squash, cut in half, and scoop out pulp and seeds. Cut squash into bite size pieces (about 1" cubes). Place into a large bowl.
Drizzle olive oil over squash. Add brown sugar, cinnamon, and salt. Stir to coat.
Pour squash onto parchment lined baking sheet and spread into a single layer.
Roast squash for 15 minutes in the oven. Remove pan from oven and flip squash over to ensure even browning. Sprinkle your chopped pecans over the squash and return to the oven. Roast for about 10 more minutes, or until squash is fork tender.
Remove from oven and serve immediately.
For more stability when peeling and cubing, cut off the top and bottom of your squash.
If you're still having trouble, try microwaving your squash. Pierce the skin of the squash all over with a fork. Next, place squash in the microwave and cook for about 3 minutes. Remove from the microwave (careful, it will be hot!) and allow to cool. The skin should peel off much more easily.
Pecans can be substituted with walnuts or omitted if desired.
Olive oil can be substituted with melted butter or vegetable oil.