Cinnamon Pecan Roasted Butternut Squash

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Ingredients

• 1 large butternut squash, (about 3 pounds), peeled, seeded and cut in 1-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 cup pecan halves
• 2 sprigs rosemary

Directions

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
3. Place into oven and bake for 25-30 minutes, turning once, until tender. (Add pecans during the last 10 minutes of cooking time.)
4. Serve immediately, garnished with rosemary, if desired.

Notes

• Baking time may need to be adjusted depending on the thickness of the butternut squash.

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