Best Butternut Squash With Candied Pecans Recipes

ROASTED BUTTERNUT SQUASH WITH CANDIED PECANS

Steps:

• Preheat oven to 450ºF.
• Peel and chop butternut squash into 1" cubes.
• Chop onions into 1" pieces.
• Mix onions and squash with oil and spread in a prepared roasting pan with sides.
• Sprinkle brown sugar evenly across vegetables, then grind the nutmeg evenly over the vegetables.
• Mix gently with hands to distribute the brown sugar and nutmeg among the vegetables.
• Bake for 35-45 minutes, gently stirring a couple of times during baking.
• While squash is baking, prepare candied pecans as directed below.
• When squash is turning brown on the edges and there is no longer any liquid in the pan, remove the vegetables from the oven.
• Gently stir one-half to two-thirds (depending on how much you want to reserve for topping based on the size and shape of your serving dish) of the pecans into the squash, then place into a serving bowl. Sprinkle the remaining pecans on top of the squash and serve immediately.

BUTTERNUT SQUASH WITH ONIONS AND PECANS

Steps:

• Place pecans on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Peel the squash, and remove the seeds. Cut into 1/2 inch cubes. There will be about 6 cups squash.
• Melt butter or margarine in a heavy large skillet over low heat. Add onion and saute until very tender, about 15 minutes. Add squash and toss to coat. Cover. Cook until squash is tender but still holds it shape, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing.
• Stir in half of the pecans and half of the parsley. Transfer mixture to bowl. Sprinkle with remaining pecans and parsley. Serve.

BUTTERNUT SQUASH, PECANS AND CURRANTS

Steps:

• Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.
• Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.
• Arrange the squash on a warm platter and top with some or all of the dressing.

BUTTERNUT SQUASH WITH CANDIED PECANS

Steps:

• Preheat the oven to 325°F. Line a sheet pan with parchment paper. In a large bowl whisk the egg white until frothy. Add the pecans and stir to coat. Add the brown sugar, ¼ teaspoon of the cinnamon, ¼ teaspoon salt, and the cloves. Stir until evenly distributed among the nuts. Spread the nuts in a single layer on the prepared pan and bake until toasted and caramelized, 18 to 20 minutes, stirring several times. Once cool enough to handle, coarsely chop the pecans and set aside. Prepare the grill for indirect cooking over medium heat (350° to 450°F). In a small bowl combine the butter, the remaining ½ teaspoon cinnamon, ¼ teaspoon salt, and the cayenne pepper. Place the squash, cut side up, on the grill and brush generously with the butter mixture, reserving the rest for basting and serving. Grill over indirect medium heat, with the lid closed, until very tender, 50 minutes to 1 hour, basting occasionally. Remove from the grill and drizzle with the remaining butter mixture. Top with candied pecans and a final sprinkling of salt, if desired. Serve warm.

SAGE-PECAN BUTTERNUT SQUASH RAVIOLI

Steps:

• Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.