Butternut Squash With Candied Pecans Food

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS

Steps:

• Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
• Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
• Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
• Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

BUTTERNUT SQUASH AND PECAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix butternut squash, onion, mayonnaise, Cheddar cheese, sugar, and egg in a casserole dish.
• Combine cracker crumbs, pecans, and sunflower seeds in a bowl; sprinkle over squash mixture. Pour melted butter over crumb topping.
• Bake in the preheated oven until casserole is bubbling and crumb topping is browned, about 45 minutes.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.
• Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.
• Roast in the oven for about 30 to 45 minutes or until tender.
• Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

BUTTERNUT SQUASH WITH ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet.
• Toast at 350 degrees F (175 degrees C) for 5-8 minutes .
• Peel the squash, and remove the seeds.
• Cut into 1/2 inch cubes.
• There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat.
• Add onion and saute until very tender, about 15 minutes.
• Add squash and toss to coat.
• Cover.
• Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes.
• Season to taste with salt and pepper.
• Can be prepared 4 hours ahead.
• Let stand at room temperature.
• Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley.
• Transfer mixture to bowl.
• Sprinkle with remaining pecans and parsley.
• Serve.

MAPLE MASHED BUTTERNUT SQUASH WITH PECANS

Steps:

• Puree the squash with the butter and maple syrup until smooth.
• Fold in the chopped pecans.
• Place in a greased casserole.
• Sprinkle the whole pecans on the top of the dish.
• This dish can be refrigerated for up to two days at this point.
• Bake at 350 degrees for 20-25 minutes to warm through and lightly toast the whole pecans.