Roasted Butternut Squash with Spiced Pecans
This recipe is sweet and savory all rolled into one. Low calories and full of nutrients, this side dish packs a punch during any meal.
Servings: 6
Calories: 201kcal
Ingredients
- 1 large butternut squash peeled, seeds removed, and cut into 1 inch cubes
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1/2 cup pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1/2 cup dried cranraisins chopped
- 1 tablespoon pure maple syrup
- 1/4 cup fresh orange juice
- 2 teaspoons orange zest
Instructions
- Preheat the oven to 450 degrees. Toss the butternut squash cubes, 1 tablespoon of the olive oil, and salt together. Spread in an even layer on a baking sheet. Cook for 30 minutes, stirring occasionally, until golden brown.
- While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Once hot, add the pecans. Sprinkle the nuts with cinnamon and clove. Toast, stirring often, for about 3 to 5 minutes, or until browned at toasty. Remove from the heat and set aside.
- Remove the squash from the oven. Add the cranraisins and pecans to the squash and drizzle with the syrup, orange juice, and zest. Stir well to coat the butternut and pecans in the juice and syrup. Serve hot.
Nutrition
Serving: 0.5cup | Calories: 201kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 502mg | Fiber: 4g | Sugar: 13g | Vitamin A: 13308IU | Vitamin C: 32mg | Calcium: 69mg | Iron: 1mg |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6