Ingredients:
1 ea. butternut squash (about 2-1/2 to 3lb.), peeled, seeded and cut into 3/4” cubes (will yield about 5-6 cups)
1 small red onion, cut into ¾” dice
1 Tbsp. olive oil
1 Tbsp. butter, softened
To taste kosher salt and freshly ground black pepper
1 recipe rosemary Scented Pecans (recipe follows)
1 Tbsp. parsley, chopped
Instructions:
Pre-heat oven to 450 degrees. Place a 13” x 16” roasting pan in the oven; it needs to be very hot before the squash and onion are added.
In a large mixing bowl, combine the squash and onion. Add the olive oil and butter; season with salt and pepper and toss to coat.
Pour the squash and onions into the hot roasting pan and stir. Place back in the oven and roast until squash is cooked through, stirring occasionally; about 30 minutes.
Remove from the oven, check for seasoning and transfer to a serving platter. Crush the Rosemary Scented Pecans by hand and sprinkle over the squash along with the parsley.
Yield: 4-6 servings
Rosemary Scented Pecans Ingredients
3 Tbsp. butter
1 Tbsp. rosemary, chopped
To taste fine sea salt
Pinch cayenne pepper
1 cup pecan halves
Instructions:
In a small saucepan, melt the butter over medium heat. Stir in rosemary, salt and cayenne pepper; cook a minute or two to temper the rosemary.
Remove from heat then add the pecan halves. Toss to coat all the pecans well.
Arrange nuts in a single layer on a sheet pan. Scrape any remaining herb mixture over nuts. Bake in a pre-heated 350 degree oven for 10 minutes or so, stirring a couple of times through the process until golden brown. Transfer to a small mixing bowl with any excess butter and herbs and toss to cool.
Yield: 1 cup
