I love Butternut Squash. This recipe will make a great side dish for Thanksgiving or any other meal.
Roasted Butternut Squash with Browned Butter and Pecans
1 Butternut Squash
Peel, Cut in half length wise, scoop out seeds and any stringy parts and cut off ends
Cut each half into 1/2” moons
Place the Squash into a large bowl
Pour on 3 TBL. Melted Butter
Salt and Pepper to taste
Mix
Place on a Cookie sheet single layer
Place in a preheated 425* oven
Roast 30 Minutes then rotate the pan
Roast an additional 6-10 minutes until golden brown on the bottom
Turn over and Roast 10-15 minutes until second side is golden brown and tender but not mushy
In a small skillet on medium high heat
Pan roast ½ cup Pecans for about 5-8 minutes, keep an eye on them so they do not burn, tossing them around
remove from the heat, cool for a couple of minutes and roughly chop the Pecans
Place the Pecans back into the Skillet on medium high heat with 3 TBL. Butter
Melt the butter
keep stirring for 2-3 minutes until the butter turns golden brown being careful not to burn it.
Add 1 TBL cod water, it will sizzle,, remove from the heat, the water helps stop browning.
Let cool for a couple of minutes then add
1 TBL. Fresh lemon Juice, stir
Place the Squash on a Platter and pour on the Butter and Pecans
Sprinkle with Parsley.
Enjoy!
I got this recipe from watching Cook's Country on PBS
I made only two changes, they used Hazelnuts and sprinkled on Chives at the end.
To get their recipes you have to be a member which I am not.
Here is the link:
https://www.americastestkitchen.com/recipes?page=3
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes
