Maple Roasted Butternut Squash with Pecans
Ingredients
- 1,000 gCucurbita moschata (peeled and cubed)
- 3 tbspExtra virgin olive oil
- 2 tbspMaple syrup
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 pcGarlic (crushed)
- 50 gSalted pecans (whole)
- 5 gThyme (fresh)
Method
Buttery soft flesh under a caramelized, crispy crust. The woody scent of thyme pairs with the sweet aroma of maple syrup reducing on the baking sheet.
- 1
Peel the butternut squash. Cut in half, remove seeds, and dice the flesh into even 2cm cubes. The knife blade should glide through with steady pressure.
- 2
In a large bowl, toss the cubes with olive oil, maple syrup, salt, and pepper. Each piece must be glossy and thoroughly coated by the viscous mixture.
- 3
Spread on a baking sheet without crowding. Add crushed garlic cloves and thyme. Bake at 200°C. It is ready when a knife tip enters the flesh like butter.
- 4
Add pecans to the tray for the final 5 minutes. They should be toasted and release a nutty aroma without burning.
Frequently asked questions
How do you get this dish right?
- Don't crowd the pan: if the cubes touch too much, they will steam in their own juices instead of roasting.
- The maple syrup should coat the squash, not drown it, otherwise the sugar will burn before the flesh is cooked.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.
