roasted squash with appies & pecans
Great side.....goes good with Thanksgiving dinner.
yield
8 serving(s)
prep time
10 Min
cook time
50 Min
method
Bake
Ingredients For roasted squash with appies & pecans
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1/4 csalted butter (1/2 stick)
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1 tspdried sage or 1 tbsp chopped fresh
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3/4 capricot jam
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1/2 tsppumpkin pie spice
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3 lbwinter squash (such as butternut) cut in wedges
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1/2 cchopped pecans
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2medium-size green apples, peeled, cored, and cut into 1/2" wedges
How To Make roasted squash with appies & pecans
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1Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. In a microwave-safe bowl, combine butter, sage, jam, and pumpkin pie spice; melt on low. Stir.
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2In a large bowl, toss squash with half the butter mixture; spread on prepared sheet. Bake until top is caramelized, about 40 minutes, tossing every 15 minutes or so. Remove from oven and cool, uncovered. When cooled, transfer squash and leftover butter mixture to resealable containers; refrigerate until two hours before serving. Reheat the squash for 10 minutes at 400 degrees .F
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3To finish the squash heat a pan on medium-high; toast pecans 1 minute, shaking pan. Add apple wedges and butter mixture; saute 4-5 minutes, until caramelized. Take squash from oven and top with butter mixture.
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