Vegan and Meat options
This is a Fall favorite! If you are doing keto, omit the maple syrup. I play with the rosemary in this recipe and sometimes sprinkle with rosemary powder as well as add a few sprigs to the top. I give you several oil options below and l love ghee in this one, so choose what you love best. Vegans, omit the turkey bacon, and paleo peeps, add as you desire. It’s an easy recipe. You’ll only need a baking dish or sheet, a cutting board, and a large bowl. I prefer butternut squash to sweet potatoes for the holiday season and it’s great for a Fall potluck or holiday party.
Ingredients
- 5 cups cubed butternut squash (seeds removed, skin stays on)
- 1 cup coarsely chopped or crushed pecans
- ½ cup dried cranberries, I prefer sweetened with apple juice, Not sugar, and avoid sulfured if you can.
- ¼ cup organic maple syrup
- 3 Tbsp cooking oil such as avocado, coconut, or ghee
- ½ tsp cinnamon
- ½ tsp sea salt
- A few sprigs of fresh rosemary. I either cut them into small pieces or I remove the rosemary with the slide of my finger down the stem, then mix in.
- Optional: 3-4 pieces of organic Turkey bacon (precooked or cook yourself)
Instructions
- Preheat oven to 350 degrees, convection preferred.
- Cut squash from the stem top to the bottom. When you get to the bottom, remove the seeds with a spoon. Next, chop squash into small cubes. Don’t peel it, the skin contains fiber and nutrients.
- Cook turkey bacon, or slice precooked, into ¼-1/2 inch pieces.
- Coarsely chop or crush pecans either in a food processor or with a fork.
- Add squash, pecans, cranberries, turkey bacon, oil, cinnamon, maple syrup, salt, and rosemary in a large bowl and toss until well combined.
- Spread evenly onto a large roasting pan. Roast for 30-40 minutes or until squash is soft. Halfway through I turn the squash over so it cooks evenly.
Serve immediately.
Buen Provecho!