So the other day, I was watching tv and a commercial came on. Chef Alex from the food network was talking about a honey sweetened dish made with Fisher pecans and butternut squash and I was hooked on the commercial. I promptly pulled out my computer and googled the recipe. To my dismay, there were way more ingredients than mentioned on the commercial, as well as sugar in the recipe. Since I didn't have most of the ingredients and we don't eat processed sugars, I set out to create a dish that tasted like fall but made with ingredients I already had in my pantry. Mike tasted it and said "Now that tastes like fall". SUCCESS!! Ya'll enjoy!
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Butternut Squash with Honey Spiced Pecans
Inspired by Chef Alex and the fisher nuts commercial
1 butternut squash
2 tbsp coconut oil melted plus a little for the pan
2c chopped pecans
1 tsp cinnamon
¼ tsp cardamom
¼ tsp nutmeg
½ c honey
¼ tsp plus a pinch of salt
2 tbsp coconut oil melted plus a little for the pan
2c chopped pecans
1 tsp cinnamon
¼ tsp cardamom
¼ tsp nutmeg
½ c honey
¼ tsp plus a pinch of salt
Preheat oven to 400 Degrees.
Cut the butternut squash in half and remove the seeds. Peel the squash and chop into cubes. Spread a small amount of coconut oil on the
bottom of a 9x13 inch pan. Add chopped
butternut squash to the pan and drizzle with 2 Tbsp coconut oil. Work the oil around with your hands to make
sure each piece of squash is covered.
Sprinkle with ¼ tsp salt. Roast
in the oven for 30 minutes.
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On a small baking sheet, pour out chopped pecans. Roast in the oven for 5 minutes.
In a small bowl, mix cinnamon, cardamom, nutmeg, honey, and
a pinch of salt. When pecans are
finished, add to mixture.
Mix well.
Once the butternut squash is done, top with pecan mixture
and serve.
Sounds yummy!
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