Honey Roasted Butternut Squash With Apples Pecans Recipes

APPLE & PECAN STUFFED BUTTERNUT SQUASH

Steps:

• Place rack in upper third of oven. Preheat oven to 400 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and stringy pulp. Sprinkle the cavities with 1/4 teaspoon each salt and pepper. Coat a rimmed baking sheet with cooking spray. Place the squash halves cut-side down on the prepared baking sheet. Roast until tender when pierced with a fork, about 45 minutes. Remove from oven and let cool for 10 minutes.
• Switch oven to broil. Heat oil in a large skillet over medium-high heat. Add onion, celery, apple, garlic, sage and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring often, until the vegetables are tender, 8 to 10 minutes. Remove from heat; stir in panko and pecans.
• When the squash halves are cool enough to handle, gently scoop 2 to 3 tablespoons of flesh from each half, and coarsely chop. Add the chopped squash to the vegetable mixture, stirring to combine. Divide the vegetable mixture evenly among the squash cavities. Broil until lightly browned, 3 to 4 minutes. Serve immediately.

SAUTEED BUTTERNUT SQUASH WITH SHAVED APPLE AND PECANS

Steps:

• Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately.

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS

Steps:

• Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
• Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
• Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
• Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

BUTTERCUP SQUASH WITH APPLES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
• Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon of the pecans, brown sugar, and cinnamon.
• Spoon apple mixture into the buttercup squash halves. Sprinkle remaining pecans on top. Dot 1 1 1/2 teaspoon butter over each squash.
• Bake in the preheated oven until squash is tender, about 45 minutes.

ROASTED BUTTERNUT SQUASH AND APPLES

Steps:

• Place a rack in the center of the oven and pre-heat it to 400 degrees f.
• Line a baking sheet with parchment paper.
• Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
• Add the cinnamon, syrup and oil - mix everything together.
• Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
• Remove the pan from the oven, add the chopped sage and toss everything together.
• Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.

ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

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.

EASY ONE-PAN PORK AND SQUASH DINNER

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).