Roasted Butternut Squash with Pecan Maple Glaze

Ingredients

• 4 cups butternut squash (diced into ~1 inch pieces)
• 2 Tablespoons olive oil
• 1/2 teaspoon cinnamon
• Salt (to taste)
• 1 Tablespoon butter
• 3 Tablespoons pure maple syrup
• 2 Tablespoons brown sugar
• 1/2 cup chopped pecans
• Fresh thyme (for garnish)

Instructions

1. 1

   Pre-heat oven to 400°F and dice the butternut squash into equally sized cubes.

2. 2

   Toss the diced squash with olive oil, cinnamon, and a pinch of salt until coated, then spread evenly across a large baking sheet. Roast in the oven for 15-20 minutes, tossing halfway through cook time. They'll be fork-tender and golden brown on the roasted side (size will play a part in how long they bake!).

3. 3

   Right before the squash is done roasting, or immediately after they've been removed from the oven, begin the glaze. Heat a small skillet over low-medium heat. Add butter, maple syrup, and brown sugar and whisk until combined. Bring to a low simmer and add in chopped pecans, stirring to combine. Let bubble for 1-2 minutes until slightly thickened and sugar is dissolved, then remove from heat.

4. 4

   Immediately toss the roasted squash with the glaze. Garnish with fresh thyme leaves as desired, and serve immediately.