This recipe is something to consider for the upcoming holidays. It is easy enough for any day of the week, yet impressive enough for your holiday table. Add the garnishes for a colorful display on your holiday table. Slice the butternut squash super thin or slice it a little on the thicker side to suit your preferences.
Ingredients
1 large butternut squash, peeled, seeded and sliced in half lengthwise
Olive oil
Salt and pepper to tase
1 tsp. dried basil
1 stick butter
4 Tbsp. maple syrup (I used Birch Bender’s monk fruit sweetened maple syrup)
1/4 cup packed brown sugar (I used brown sugar Swerve)
1 cup of pecans, chopped
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper
Optional: Chopped fresh cranberries, fresh spinach, extra pecans, chopped fresh Italian parsley for garnishes
Instructions
Heat the oven to 400 degrees. Peel the butternut squash using a potato peeler. Slice in half lengthwise and scoop out the seeds.
Rub some olive oil all over each side of the squash. Place the squash face down on a greased baking sheet. Thinly slice the squash from one end to the other. Roast for 30 minutes until the squash is fork-tender.
In a small bowl, mix together the drizzle ingredients.
When the butternut squash is done roasting, take the squash out and drizzle or spoon the maple mixture over the squash and continue cooking for another 5 minutes.
Serve on a lovely platter arranged on some spinach leaves with chopped fresh cranberries, pecans and fresh parsley sprinkled on top for garnish.
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