Roasted Butternut Squash with Spiced Pecans
  • 1 large butternut squash, peeled and diced into 1inch cubes
  • olive oil
  • salt
  • pepper
  • 5-6 sprigs fresh thyme
  • 3 Tbsp butter
  • ¾ cup whole pecans
  • 2 tsp brown sugar
  • ¼ tsp chili powder
  • ¾ tsp cinnamon
  1. Preheat your oven to 400 degrees.
  2. Toss the squash with a few Tbsp of olive oil, 3 tsp salt, fresh black pepper and the leaves off the fresh thyme sprigs. Roast for about 20 minutes or until lightly golden and tender.
  3. In a dry skillet over medium heat, toast the pecans for a few minutes, stirring around to prevent burning.
  4. Remove the pecans and add in the butter, brown sugar, chili powder, cinnamon and a couple pinches of salt. Stir until combined. Add in the pecans and cook on low for another 4-5 minutes. Remove from the pan.
  5. Before serving toss the squash and pecans together.
Recipe by LeMoine Family Kitchen at