Maple Roasted Squash With Pecans Recipes

MAPLE ROASTED BRUSSEL SPOUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and lightly spray with non stick spray. In a large bowl combine brussels spouts, butternut squash, and olive oil. Toss with olive oil and 1 Tablespoon maple syrup. Salt and pepper.
• Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from oven.
• Add the roasted brussels and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.

MAPLE-ROASTED SQUASH WITH PECANS

Steps:

• Heat oven to 200C/180C fan/gas 6. 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.
• 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. Serve straight away, or at room temperature.

MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 400 degrees.
• Peel and cut the butternut squash into 1/2 inch cubes.
• Trim and halve the Brussels sprouts.
• Toss the butternut squash, Brussels sprouts, olive oil, and 2 tablespoons of the maple syrup together in a large mixing bowl.
• Stir in the thyme, salt & pepper.
• Place the vegetables on baking sheets and roast for 20-30 minutes on the middle rack until tender.
• Place cranberries and pecans on a lightly greased baking sheet and roast for 5-6 minutes or until the nuts begin to brown and the first cranberry pops open.
• Combine all the ingredients together in a serving dish and drizzle with the remaining maple syrup.