Roasted Butternut Squash with Pecans
We want warm food, herbal tea and fleece blankets when it’s cold. That’s just the natural rhythm of seasonal cravings. The next time you need a cozy winter side dish without any fuss, I recommend this simple vegan and paleo butternut squash recipe.
Roasted Butternut Squash with Pecans
1 large butternut squash, halved, seeded and cubed (skin on)
3 tablespoons olive oil
1 teaspoon dried thyme
1 cup pecans, toasted and chopped (I toast mine on a baking sheet in the oven at 300 for 7-12 minutes)
Sea salt and freshly ground black pepper, to taste
Preheat the oven to 400. Place squash cubes in a roasting pan. Coat with oil and stir to combine, then sprinkle with thyme. Roast for 40-50 minutes (depending on how toasty you like your squash). Remove from oven and transfer squash to a large serving bowl. Scatter pecans over the squash and mix very gently. Season with salt and pepper to taste.