Maple Pecan Butternut Squash

Recipe: Maple Pecan Butternut Squash

maple pecan butternut squash

2 lbs cubed butternut squash (I buy the precut stuff from Costco)

4 TBSP butter, ghee or coconut oil, melted

3 TBSP pure maple syrup

1/3 cup chopped pecans

1/4 tsp cinnamon

pinch cayenne

salt to taste

Preheat oven to 400 degrees. Grease a 9×13 pan with coconut oil. Mix all ingredients except salt and pour into dish. Sprinkle with salt and bake about 20 minutes, then switch to broil and broil for another 10 minutes, or until outside is crisped and inside is tender!

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Comments

  1. Aixa says

    Made these last night and the family loved the “paleo surprise” of the day. :) The hint of cayenne pepper was lovely! Thank you so much for continuously posting such delicious recipes.

  2. Sarah says

    Is the squash already cooked, or is it raw? I have a raw one, so I’m wondering if the cooking time and temp are the same. Thanks!

    • radlandon says

      It is uncooked–takes about 30 minutes or so to cook when cubed. If you have a whole one, you can cook it some first if that’s easier, and then cut into cubes and follow the recipe. Hope that helps!

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