Maple-roasted squash with pecans

Maple-roasted squash with pecans

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(3 ratings)

Prep: 20 mins Cook: 40 mins


Serves 6
Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal183
  • fat10g
  • saturates1g
  • carbs21g
  • sugars14g
  • fibre5g
  • protein3g
  • salt0.2g
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  • 3 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 large butternut squash, peeled, deseeded and cut into wedges
  • 50g salted roasted pecan
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…


  1. Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.

  2. Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.

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