This dish is worthy of your Thanksgiving menu. A crowd pleaser to be sure. You decide how much sweetness it needs for your family. We tend to like things a little less sweet around here so one tablespoon of real Maple syrup was plenty for us. I went with real Maple syrup for the rich flavor it provides but you could use honey or Agave nectar. This dish is right at 100 calories per serving and worth every lip licking calorie.
Oven Roasted Butternut Squash with Apples & Pecans
- 1 pound butternut squash, peeled and cubed
- 1 apple, cored and cubed – not peeled
- 1 tablespoon melted coconut oil (or butter if you wish – original recipe – 3 tablespoons)
- 1 Tablespoon real Maple syrup, honey or Agave (original recipe – 3 tablespoons)
- 2 tablespoons chopped pecans (original recipe – 1/4 cup)
- 1 teaspoon cinnamon (original recipe 1/2 teaspoon)
- 1/2 teaspoon freshly grated Nutmeg
Preheat oven to 400 degrees.
Place cubed butternut squash and apples in an 8 x 8 inch pan sprayed with non stick spray. Add 2 tablespoons water and roast uncovered, (stirring once) for about 20 minutes.
While squash and apple chunks are roasting combine the rest of the ingredients. Remove pan from oven, pour mixture over squash and apples, stir gently to coat. Return pan to oven and cook for an additional 10 minutes or until squash and apple are softly cooked.
Yield: 6 servings
Serving size: 1/2 cup
Nutritional Information
calculated with my substituitons
Per serving; 100 Calories, 4.7g Fat, 0mg Cholesterol, 0.8mg Sodium, 15.5g Carbs, 3.1g Fiber, 8.3g Sugars, 1.0g Protein, WWPP 3
Recipe inspired by an Eat Smart recipe.
See where I posted about this recipe here.
2 comments
1 ping
carla sue says:
January 8, 2013 at 1:13 pm (UTC -7)
this sounds so yummy, I love that it has a bit of coconut in it
Tami says:
January 8, 2013 at 6:52 pm (UTC -7)
The coconut oil is perfect in this dish. I have made this several times and plan on making it again this week! Please come back and let me what you think if you make it.
Lemon – Sage Spaghetti Squash » Nutmeg Notebook says:
January 29, 2013 at 1:35 pm (UTC -7)
[...] the seeds with a soup spoon. Just an FYI - I use this same pre- cooking microwave technique with Butternut, Acorn or Kabocha squash to make it easier to cut into them prior to oven [...]