Butternut Squash with Pecans and Maple Syrup
- Active Time 10m
- Total Time 45m
This simple, sweet dish is a good accompaniment to pork and poultry.
- 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
- 2/3 cup pure maple syrup
- 3 tablespoons unsalted butter, cut into small pieces
- 1/2 cup coarsely chopped pecans, toasted
Preheat oven to 400 degrees F. Butter 13x9x2-inch glass or earthenware baking dish. Toss squash with maple syrup in prepared dish. Dot with butter. Season with salt and pepper. Bake uncovered until squash is tender, stirring occasionally, about 35 minutes.
Sprinkle with pecans, and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
349 calories; 13g total fat; 16mg cholesterol; 16mg sodium; 61g carbohydrates; 11g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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