I’ve been on the hunt for some unique ways to use butternut squash and so far this is one of my favorites. It was a hit with everyone at Thanksgiving as a side dish. It takes some time to prepare the squash but overall is pretty easy and simple to make.
It serves 6
- 1 large butternut squash, peeled/seeded and cut into cubes (roughly 1 inch)
- 4 tablespoons coconut oil, melted or at room temp
- 2 tablespoons of packed brown sugar
- 1 1/2 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
- 1/2 cup to 1 cup of pecans, depends on personal taste
- Preheat oven to 425F
- Line baking sheets with heavy duty foil.
- In a large bowl, mix 3 tablespoons of coconut oil, brown sugar, cinnamon, pecans, salt and pepper. Toss in the squash and mix thoroughly until completely coated.
- Transfer the squash to the foil-lined baking sheets in a single layer.
- Sprinkle the remaining oil on top of the squash. Optional: Sprinkle a little bit more brown sugar and cinnamon to the top of the dish.
- Roast about 35 minutes. When the edges are browned and the squash is fork-tender, remove from the oven immediately.