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Winter squashes are, to me, the hen of the vegetable world. They’ve obtained a pleasant taste however are a principally clean slate that’s scrumptious with totally different seasonings and preparations. They are often candy, savory, or spicy. They are often diced and roasted, added to soups and pureed, and baked into desserts. As an added bonus, you possibly can even eat the seeds!
This maple pecan butternut squash recipe was born out of a need for a savory/candy combine. It’s straightforward and scrumptious. It really works nice as a aspect for dinner, however I choose it for breakfast on chilly winter mornings!
Roasting Winter Squash
The commonest varieties of winter squash are acorn, butternut, and spaghetti. I really like cushaw squash, however it’s a bit tougher to search out. The entire winter squashes are nice roasted.
Typically, particularly when utilizing a very giant squash, I peel and cube them earlier than roasting. Additionally they cook dinner quicker in the event that they’re chopped up, so if I do know I’m going to be busy round meal time, I perform a little prep work earlier within the day. I’ll chop them up after which season and roast them whereas I’m engaged on the remainder of dinner.
I usually reduce the squash in half, scoop out the seeds, and roast them with the pores and skin on. Scooping out the flesh after they’re cooked is a lot simpler than peeling and chopping beforehand.
The obvious selection for roasting is the oven, after all, however just lately I’ve loved utilizing my multi-function air fryer for it. I particularly like utilizing this methodology once I’m roasting the squash for breakfast or when the remainder of the meal shall be made on the range. No sense in turning on the oven if I don’t must.
Candy and Savory Maple Pecan Butternut Squash
To make this squash, I take advantage of the cut-in-half-and-roast methodology. First, bake it the wrong way up in a baking dish with a bit of water in it. Whereas it’s cooking, combine collectively chopped dates and pecans in a single bowl and maple syrup and melted butter in one other.
Subsequent, flip the squash over, fill it, and brush it with the syrup/butter sauce and cook dinner it some extra.
Lastly, brush it with the remainder of the syrup/butter sauce and cook dinner it till it’s good and mushy. Serve and revel in.
There are directions for the cube and roast methodology within the notes beneath the recipe. Additionally, be at liberty to combine up the dried fruit to fit your preferences. I’m positive it will be equally scrumptious with dried cranberries or raisins.
Extra Tasty Winter Squash Recipes
I’ve made winter squashes in a number of alternative ways through the years. Listed below are a few of our favorites:
Maple Pecan Butternut Squash Recipe
A butternut squash halved, filled with dates and pecans, and brushed with maple syrup and butter is a scrumptious breakfast or aspect dish.
- 1 butternut squash
- 2 TBSP butter (or coconut oil)
- ¼ cup maple syrup
- ¾ cup pecans
- ¾ cup dates (or dried cranberries or cherries)
- ¼ tsp salt
Preheat the oven to 400°F.
Reduce the butternut squash in half lengthwise and scoop the seeds out with a spoon.
Place the squash halves facedown in a shallow baking dish.
Add about an inch of water and bake within the preheated oven for half-hour.
Whereas the squash is cooking, soften the butter or coconut oil in a small bowl.
Whisk within the maple syrup and put aside.
Chop the pecans and dates into equal-sized items.
Mix them in one other bowl and put aside.
When the half-hour is up take away the squash from the oven.
Take away it from the baking dish and pour out any remaining water.
Return the squash to the baking dish face up.
Brush generously with half of the butter/maple sauce and sprinkle with salt.
Return to the oven and bake for a further quarter-hour.
Stuff the middle cavity of the squash with the pecan/date combination.
Drizzle with the remaining butter/syrup sauce and return to the oven for 10 extra minutes.
Take away and revel in.
For a quicker cook dinner time, peel and cube the squash fairly than cooking it complete. Roast till virtually mushy, toss with the butter/syrup combination and the chopped pecans and dates, and proceed roasting till mushy.
What’s your favourite winter squash recipe? Have you ever tried maple pecan butternut squash earlier than?