Roasted Honey Nut Squash with Pecans
Makes 6 side servings
Ingredients
- 3 honey nut squash cut in half and seeds removed
- 2 tablespoons olive oil
- salt
- 1 cups pecans roughly chopped
- 3 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar
Instructions
- DirectionsPreheat the oven to 425°F.
- Place the honey nut squash halves on a baking sheet, and drizzle with olive oil and season with salt and pepper. Place each squash cut side down on the sheet tray.
- Bake for 20 – 25 minutes, or until the flesh is tender and lightly browned.
- Meanwhile, in a skillet over medium heat, melt the butter. Add the coconut sugar and cinnamon. Stir with a rubber spatula until the sugar melts. Now add the pecans and stir to coat the pecans in the sugar mixture, stirring frequently, until they are toasted and coated with the sweet mixture. Make sure not to burn them, turn the heat down as needed.
- Once the honey nut squash is roasted, remove it from the oven and sprinkle the candied pecans over the baked honey nut squash.
- Serve hot and enjoy!
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