This is a great holiday side dish. A real crowd-pleaser. It’s a way of providing the rich, nutty and sweet flavors that go so well with a turkey, ham or whole roasted fish. The ginger offers a little zing that your menu just might be looking for, without straying too far from that classic squash side dish we love on the Thanksgiving table.
Roasted Butternut Squash with Pecan-Ginger Glaze
Pecan
Holiday & Special OccasionSide Dish
Gluten FreeVeganVegetarian
prep
25
minscook
30
minsmake
8
servings1 cup
Fisher® Pecan Halves
1/4 cup
sugar
3 teaspoons
kosher salt, divided
2 teaspoons
ginger powder
6 pounds
butternut squash, peeled, seeded and cut into 1-inch pieces (about 3 medium)
2 tablespoons
extra-virgin olive oil
1/3 cup
honey
1/3 cup
maple syrup
1/4 cup
orange juice
2 tablespoons
grated fresh ginger
1 tablespoon
red wine vinegar
1/2 teaspoon
orange zest
1
cinnamon stick
Food Safety Instruction
DIRECTIONS
- Heat oven to 400°F. Line 2 rimmed baking sheets with foil. Arrange Fisher® Pecans on 1 sheet. Bake 5 minutes or until lightly toasted and aromatic. Remove to small bowl.
- Combine sugar, 2 teaspoons salt and ginger powder in large bowl. Add squash; toss to coat. Add oil; mix well. Divide between prepared pans, spreading squash so that pieces do not touch.
- Bake 30 minutes or until squash is browned and tender, rotating pans halfway.
- Meanwhile, combine remaining ingredients and remaining 1 teaspoon salt in small saucepan. Bring to boil on medium-high heat. Cook on medium heat until the mixture is thick and syrupy.
- Coarsely chop ½ cup of the toasted nuts. Add to honey mixture along with remaining whole nuts. Combine cooked squash and honey-nut mixture in large bowl. Serve immediately.
