Maple Pecan Butternut Squash

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Winter squashes are, to me, the hen of the vegetable world. They’ve received a pleasant taste however are a largely clean slate that’s scrumptious with completely different seasonings and preparations. They could be candy, savory, or spicy. They could be diced and roasted, added to soups and pureed, and baked into desserts. As an added bonus, you may even eat the seeds!

This maple pecan butternut squash recipe was born out of a need for a savory/candy combine. It’s straightforward and scrumptious. It works nice as a facet for dinner, however I want it for breakfast on chilly winter mornings!

Roasting Winter Squash

The most typical varieties of winter squash are acorn, butternut, and spaghetti. I like cushaw squash, nevertheless it’s a bit more durable to seek out. All of the winter squashes are nice roasted.

Sometimes, particularly when utilizing a very giant squash, I peel and cube them earlier than roasting. They additionally cook dinner quicker in the event that they’re chopped up, so if I do know I’m going to be busy round meal time, I do some prep work earlier within the day. I’ll chop them up after which season and roast them whereas I’m engaged on the remainder of dinner.

I typically reduce the squash in half, scoop out the seeds, and roast them with the pores and skin on. Scooping out the flesh after they’re cooked is a lot simpler than peeling and chopping beforehand.

The most blatant alternative for roasting is the oven, after all, however lately I’ve loved utilizing my multi-function air fryer for it. I particularly like utilizing this methodology after I’m roasting the squash for breakfast or when the remainder of the meal will likely be made on the range. No sense in turning on the oven if I don’t have to.

Sweet and Savory Maple Pecan Butternut Squash

To make this squash, I exploit the cut-in-half-and-roast methodology. First, bake it the wrong way up in a baking dish with a little bit water in it. While it’s cooking, combine collectively chopped dates and pecans in a single bowl and maple syrup and melted butter in one other.

Next, flip the squash over, fill it, and brush it with the syrup/butter sauce and cook dinner it some extra.

Finally, brush it with the remainder of the syrup/butter sauce and cook dinner it till it’s good and tender. Serve and revel in.

There are directions for the cube and roast methodology within the notes under the recipe. Also, be happy to combine up the dried fruit to fit your preferences. I’m positive it could be equally scrumptious with dried cranberries or raisins.

More Tasty Winter Squash Recipes

I’ve made winter squashes in a variety of alternative ways through the years. Here are a few of our favorites:

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Maple Pecan Butternut Squash Recipe

A butternut squash halved, filled with dates and pecans, and brushed with maple syrup and butter is a scrumptious breakfast or facet dish.

Course Breakfast, Side Dish
Total Time 1 hour 10 minutes

Ingredients

• 1 butternut squash
• 2 TBSP butter (or coconut oil)
• ¼ cup maple syrup
• ¾ cup pecans
• ¾ cup dates (or dried cranberries or cherries)
• ¼ tsp salt

Instructions

• Preheat the oven to 400°F.

• Cut the butternut squash in half lengthwise and scoop the seeds out with a spoon.

• Place the squash halves facedown in a shallow baking dish.

• Add about an inch of water and bake within the preheated oven for half-hour.

• While the squash is cooking, soften the butter or coconut oil in a small bowl.

• Whisk within the maple syrup and put aside.

• Chop the pecans and dates into equal-sized items.

• Combine them in one other bowl and put aside.

• When the half-hour is up take away the squash from the oven.

• Remove it from the baking dish and pour out any remaining water.

• Return the squash to the baking dish face up.

• Brush generously with half of the butter/maple sauce and sprinkle with salt.

• Return to the oven and bake for an extra quarter-hour.

• Stuff the middle cavity of the squash with the pecan/date combination.

• Drizzle with the remaining butter/syrup sauce and return to the oven for 10 extra minutes.

• Remove and revel in.

Notes

For a quicker cook dinner time, peel and cube the squash reasonably than cooking it complete. Roast till virtually tender, toss with the butter/syrup combination and the chopped pecans and dates, and proceed roasting till tender.

What’s your favourite winter squash recipe? Have you tried maple pecan butternut squash earlier than?