Candied Butternut Squash
Ingredients
The squash mixture
-
1
medium
butternut squash, cut into roughly 1" cubes
-
½
cup
organic raisins
-
½
cup
raw pecans
The dressing
-
¼
cup
extra-virgin olive oil
-
2
tbsp
pure maple syrup
-
1
tbsp
apple cider vinegar
-
1
tbsp
finely chopped fresh rosemary leaves
-
1
tsp
Dijon mustard
-
1
tsp
salt
-
1
tsp
ground black pepper
Instructions
- Preheat the oven to 425°F and line a 9" x 13" baking sheet with parchment paper.
- In a large mixing bowl, combine the butternut squash, raisins, and pecans.
- In a separate bowl, whisk together the olive oil, maple syrup, apple cider vinegar, rosemary, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the squash mixture and toss until all pieces are evenly coated.
- Transfer the mixture to the prepared baking sheet, spreading it in a single layer.
- Bake for 15 minutes at 425°F.
- After 15 minutes, switch the oven to broil and cook for an additional 5 minutes, watching closely to prevent burning.
- Once caramelized, remove from the oven and sprinkle lightly with salt. Allow to cool for a few minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
267
Total fat
15g
Total carbohydrates
35g
Total protein
3g
Sodium
408mg
Cholesterol
0mg
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