Roasted Butternut Squash with Spiced Pecans Recipe

Name: Roasted Butternut Squash with Spiced Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound butternut squashpeeled, seeded and cut into 1 1/2-inch pieces; 1/4 cup plus 1 teaspoon extra-virgin olive oil; 1 1/2 teaspoons berbere (see Note); Kosher salt; Pepper; 1 teaspoon finely grated orange zest; 1/4 cup fresh orange juice; 1/2 cup pecans; 1/4 teaspoon sugar; 1/4 cup dried cranberries, chopped

Servings: persons

One 3-pound butternut squashpeeled, seeded and cut into 1 1/2-inch pieces
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons berbere (see Note)
Kosher salt
Pepper
1 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 cup pecans
1/4 teaspoon sugar
1/4 cup dried cranberries, chopped

1
Preheat the oven to 450.
2
On a parchment paperlined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper.
3
Roast for 30 minutes, stirring occasionally, until golden and tender.
4
Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice.
5
Season the dressing with salt and pepper.
6
In a skillet, heat the remaining 1 teaspoon of olive oil.
7
Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes.
8
Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.
9
Arrange the squash on a platter and drizzle the dressing on top.
10
Scatter the cranberries and spiced nuts over the squash and serve warm.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: One 3-pound butternut squashpeeled, seeded and cut into 1 1/2-inch pieces, 1/4 cup plus 1 teaspoon extra-virgin olive oil, 1 1/2 teaspoons berbere (see Note), Kosher salt, and more.

Yes, Roasted Butternut Squash with Spiced Pecans 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.

Roasted Butternut Squash with Spiced Pecans

How did you like this recipe?

Frequently Asked Questions