Veggie Roasted Butternut Squash with Maple Pecan Glaze - Vegan
Autumn Harvest Butternut Squash with Maple Pecan Drizzle is a delightful dish that brings together the natural sweetness of butternut squash and the rich, nutty flavor of pecans in a syrupy maple glaze. Each cube of squash is roasted to perfection, creating a tender texture with slightly crispy edges that complement the smooth and sticky glaze.
Ingrédients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/3 cup pecans, chopped
- 2 tablespoons maple syrup
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the butternut squash cubes with olive oil, salt, pepper, cinnamon, nutmeg, and paprika until evenly coated.
- Spread the butternut squash evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and golden brown, tossing halfway through.
- While the squash is roasting, heat a small skillet over medium heat and add the butter.
- Once the butter has melted, add the chopped pecans and toast for about 2-3 minutes, stirring frequently to prevent burning.
- Stir in the maple syrup and vanilla extract, and cook for another 1-2 minutes until the glaze has thickened slightly.
- Remove the roasted butternut squash from the oven and place it in a serving dish.
- Drizzle the maple pecan glaze over the roasted squash, gently tossing to coat evenly.
- Serve warm and enjoy!
Nutrition (per 100g)
Serving: 100g | Calories: 230kcal | Carbohydrates: 30g | Protéines: 2g | Fat: 12g | Sucre: 12g
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