Maple-Roasted Squash With Pecans

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

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  183

• Protein

  3g

• Carbs

  21g

• Fat

  10g

• Saturates

  1g

• Fibre

  5g

• Sugar

  14g

• Salt

  0.2g

Ingredients

• 3 rosemary sprigs
• 2 tbsp sunflower oil
• 3 tbsp maple syrup
• 1 large butternut squash, peeled, deseeded and cut into wedges
• 50g salted roasted pecans

Directions

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.

Categories: All Christmas