ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

Roasted Butternut Squash With Pecan Ginger Glaze image

This is a great holiday side dish. A real crowd pleaser. It's a way of providing that little bit of rich nut and sweet squash flavor that goes so well with a turkey, ham or whole roasted fish. The ginger offers a little "zing" that your menu just might be looking for without straying too far from that classic squash side dish we love on the Thanksgiving table. I made this last year instead of classic sweet potato with marshmallow and there was barely any leftover! Always a good sign....

Provided by Fisher Nuts

Categories Nuts

Time 45m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

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Ingredients

1 cup Fisher® Pecan Halves, divided
1/4 cup granulated sugar
3 teaspoons kosher salt, divided
2 teaspoons dry ginger
6 lbs butternut squash, fully peeled, seeded and cut into 1-inch cubes
2 tablespoons extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 teaspoon orange zest
1/4 cup orange juice
1 tablespoon red wine vinegar
2 tablespoons grated fresh ginger

Steps:

Preheat oven to 400°F Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic. Remove nuts from baking sheet and set aside.
Combine sugar, 2 teaspoons salt and dry ginger in a large bowl. Add squash pieces and toss to coat evenly. Drizzle with olive oil and stir to combine. Transfer ½ of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans in the oven after 15 minutes) or until the squash has begun to brown and is tender when pierced with the tip of a knife.
Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoons salt, vinegar and fresh ginger in a small saucepan. Bring to a boil over medium high heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy. Coarsely chop ½ cup of the toasted pecans, add them and the remaining pecan halves to the honey mixture.
To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture. Serve immediately.

*** Explore more Roasted Butternut Squash With Pecan Ginger Glaze Recipes »

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Ilma Haadharaaw

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5 stars! This recipe is a keeper.

sachira ruchiranga Fernando

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This is my new favorite way to cook butternut squash. It's so easy and delicious!

Danana Montreal

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I served this dish with a side of roasted Brussels sprouts and it was a perfect meal.

Masud Sarkar

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I roasted the butternut squash a little longer than the recipe called for, because I like it crispy.

Amar Nagoggo

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I didn't have any fresh ginger, so I used ground ginger instead. It still turned out great.

Kathryn Justice

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I'm allergic to pecans, so I substituted walnuts in the glaze. It turned out just as delicious.

Alexander Prosper Eriobu

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I made this dish for a vegan friend and she loved it. She said it was the best butternut squash dish she had ever had.

Sonu 2121

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This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and savory glaze and they always ask for seconds.

Hubof Brands

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I love that this recipe uses simple, everyday ingredients. I always have these ingredients on hand, so I can make this dish anytime I want.

kenny wampamba

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This recipe is so easy to follow. Even if you're a beginner in the kitchen, you can make this dish and it will turn out great.

Thekchok dorje

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I've made this dish several times and it's always a crowd-pleaser. It's a great dish to serve for Thanksgiving or Christmas dinner.

Melissa K

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I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe.

Vincent Omollo

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This dish is a great way to use up leftover butternut squash. I had some roasted squash in my fridge and this recipe was the perfect way to use it up.