MAPLE-ROASTED SQUASH WITH PECANS

Maple-roasted squash with pecans image

Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch

Provided by Sarah Cook

Time 1h

Number Of Ingredients 5

Ingredients

3 rosemary sprigs
2 tbsp sunflower oil
3 tbsp maple syrup
1 large butternut squash , peeled, deseeded and cut into wedges
50g salted roasted pecan

Steps:

Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.
Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.

Nutrition Facts : Calories 183 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium