Maple-roasted squash with pecans

Name: Maple-roasted squash with pecans
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 3 rosemary sprigs; 2 Tbsps sunflower oil; 3 Tbsps maple syrup; 1 large butternut squash, peeled, deseeded and cut into wedges; 50 grams salted roasted pecan

Maple-roasted squash with pecans requires roughly 1 hour from start to finish. This recipe serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 182 calories, 2g of protein, and 11g of fat per serving. It works well as an inexpensive side dish. A mixture of roasted pecan, sunflower oil, butternut squash, and a handful of other ingredients are all it takes to make this recipe so delicious. Maple Roasted Butternut Squash with Pecans, Roasted Maple Pecans, and Harvest Salad with Butternut Squash, Maple Pecans, and Curry Fig Vinaigrette are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.

Ingredients you will need

Butternut Squash

Maple Syrup

Seasoning

Rosemary

Cooking Oil

Equipment you will use

Baking Pan

Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges.

Ingredients you will need

Rosemary

Pecans