Brown Sugar Butternut Squash with Toasted Pecans
Nutrition Information
  • Serves: 8 servings
  • Serving Size: 1 serving
  • Calories: 130
  • Fat: 4.5g
  • Carbohydrates: 24g
  • Sodium: 80mg
  • Fiber: 4g
  • Protein: 2g
Type: Side
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Ingredients
  • 2 butternut squash (4 lbs.)
  • 2 tablespoons butter, melted
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon fresh cracked black pepper
  • 4 teaspoons brown sugar
  • 2 tablespoons pecans, toasted and finely chopped
  • 1 tablespoon fresh flat-leaf parsley, minced
Instructions
  1. Using a sharp knife, cut 1-inch off top and bottom of squash. With serrated peeler, peel away the thick skin until you reach the deeper orange flesh of the squash. With spoon, scoop away the seeds and membranes; discard. Cut squash into 2-inch cubes.
  2. Toss cubed squash with butter. In a small bowl, combine salt, cinnamon and pepper; sprinkle over squash, top with brown sugar and toss to coat.
  3. Place in a 9x13 baking dish coated with cooking spray. Cover and bake at 400 degrees for 30 minutes. Uncover; bake 15 minutes longer until squash is fork tender.
  4. Serve immediately. May drizzle with extra butter, if desired, and sprinkle with pecans and parsley.
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