A little goes a long way, so I use ¼ teaspoons or less but you can adjust as preferred. (The vegetables will release quite a lot of liquid during roasting, so be sure your pan will catch them.) Sprinkle the brown sugar over the vegetables. Spread the chopped vegetables on a sheet pan with sides or a roasting pan. Add the oil to the vegetables and toss well to coat. Set aside in a large bowl.Ĭhop the onions and add to the bowl with the chopped squash. ![]() ![]() Cut the squash into long slices, then strips, then turn it and cut into 1" cubes. Making Roasted Butternut Squash with Candied PecansĬut the neck of the butternut squash from the body to make slicing easier. After peeling, cut the squash in half lengthwise and scoop out and discard the seeds and strings from the hollow in the body. If it is difficult to peel, try chopping an inch off of the top and microwaving for about three minutes to soften the skin. Prepare your squash by peeling it with a vegetable peeler as you would any other produce. I wash pretty much all of my non-leafy produce with soap and water. Since you will be peeling the squash, you may choose not to wash it. Avoid produce that is bruised or has soft spots. ![]() When choosing a butternut squash, look for fruit that is uniform in color, without blemishes (cracks, divots, and discolorations), and is heavy for its size. Technically a fruit like all squash, butternut squash is rich in nutrients it is full of carotenoids (including beta-carotene) as well as vitamins A, B, and E, and contains both soluble and insoluble fiber. You'll want to use a silicone mat or non-stick cooking spray for baking. The ingredients of Roasted Butternut Squash with Candied Pecans are butternut squash, red onions, oil, brown sugar, nutmeg, and candied pecans (made from scratch while the squash is baking). Its rich fall color along with the taste of candied pecans and nutmeg make it an excellent choice for a Thanksgiving side dish. Fruit – add a fruit blend to the tray such as fresh or dried cranberries, pineapple or apple chunksĬlick here for more Squash Recipes or click here to find out more Ideas To Do With Butternut Squash.With a dash of nutmeg and just the right amount of sweetness, roasted butternut squash is a perfect fall side.Vegetables – add a vegetable blend to the tray such as Brussels sprouts, baby carrots or tri-color carrots.Sweetener – instead of brown sugar, drizzle with 2 Tablespoons of honey, agave or maple syrup.Nuts – add chopped pecans or walnuts to the baking tray.However, if you are looking for a few ways on how to vary this recipe, we have some ideas for you! You can absolutely keep things simple by following these written directions then serving. ![]() It is sure to impress everyone around the table! Variations Just imagine this squash served as part of your next Thanksgiving Menu. This side dish is great to serve around the holiday season too. I love serving roasted butternut squash with brown sugar as a side dish with Baked Chicken Thighs, Tater Tot Casserole, and Baked Taco Cups. Caramelizing squash brings out the sweetness of the vegetable, which pairs extremely well with these savory dishes. Serve immediately or refrigerate for later, reheating in the microwave or oven. Dairy-Free (All recipes on CKC are gluten-free)īake for 25-30 minutes, flipping squash with a spatula halfway through.
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