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Vanilla Roasted Butternut Squash and Pecans Photo

Vanilla Roasted Butternut Squash and Pecans Recipe

Kate Donahue
Vanilla Roasted Butternut Squash and Pecans has Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar sprinkled right on top. Divine!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 216 kcal

Ingredients
  

  • 4 pounds Butternut Squash Peeled, seeded, and cut into 1 inch pieces
  • 1 tablespoon Olive Oil
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1/2 teaspoon Salt
  • 1/4 cup Butter Cut into small cubes
  • 1/2 cup Pecan Pieces
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Instructions
 

  • Preheat oven to 400°F. Prepare a 13x9 inch glass baking dish with non-stick spray or butter. Set aside.
  • In a large bowl, mix together butternut squash pieces with olive oil, Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste and salt until evenly coated. Scoop into prepared baking dish. Dot top of squash with butter pieces.
  • Bake in preheated oven for 25-35 minutes, until tender.
  • Remove from oven. Sprinkle with pecan pieces and Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar.
  • Serve immediately.

Nutrition

Calories: 216kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 4gSodium: 155mgFiber: 5gSugar: 5g
Keyword Fine Flavors Week, Holidays, Nuts, Pecans, Roasted, Side Dishes, Squash, Vanilla, Vegetarian
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