Roasted Butternut Squash With Pecan Ginger Glaze

Name: Roasted Butternut Squash With Pecan Ginger Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Fisher® Pecan Halves, divided; 1/4 cup granulated sugar; 3 teaspoons kosher salt, divided; 2 teaspoons dry ginger; 6 lbs butternut squash, fully peeled, seeded and cut into 1-inch cubes; 2 tablespoons extra virgin olive oil; 1/3 cup honey; 1/3 cup maple syrup; 1 cinnamon stick; 1/2 teaspoon orange zest; 1/4 cup orange juice; 1 tablespoon red wine vinegar; 2 tablespoons grated fresh ginger

Servings: persons

1 cup Fisher® Pecan Halves, divided
1/4 cup granulated sugar
3 teaspoons kosher salt, divided
2 teaspoons dry ginger
6 lbs butternut squash, fully peeled, seeded and cut into 1-inch cubes
2 tablespoons extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 teaspoon orange zest
1/4 cup orange juice
1 tablespoon red wine vinegar
2 tablespoons grated fresh ginger

1
Preheat oven to 400u00b0F Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic. Remove nuts from baking sheet and set aside.
2
Combine sugar, 2 teaspoons salt and dry ginger in a large bowl. Add squash pieces and toss to coat evenly. Drizzle with olive oil and stir to combine. Transfer 1/2 of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans in the oven after 15 minutes) or until the squash has begun to brown and is tender when pierced with the tip of a knife.
3
Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoons salt, vinegar and fresh ginger in a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy. Coarsely chop 1/2 cup of the toasted pecans, add them and the remaining pecan halves to the honey mixture.
4
To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture. Serve immediately.

5598

kcal

Calories

602

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Fisher® Pecan Halves, divided, 1/4 cup granulated sugar, 3 teaspoons kosher salt, divided, 2 teaspoons dry ginger, and more.

Yes, Roasted Butternut Squash With Pecan Ginger Glaze falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!