Roasted Squash With Appies & Pecans

patricia taylor


Great side.....goes good with Thanksgiving dinner.


☆☆☆☆☆ 0 votes

10 Min
50 Min


  • 1/4 c
    salted butter (1/2 stick)
  • 1 tsp
    dried sage or 1 tbsp chopped fresh
  • 3/4 c
    apricot jam
  • 1/2 tsp
    pumpkin pie spice
  • 3 lb
    winter squash (such as butternut) cut in wedges
  • 1/2 c
    chopped pecans
  • 2
    medium-size green apples, peeled, cored, and cut into 1/2" wedges

How to Make Roasted Squash With Appies & Pecans


  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. In a microwave-safe bowl, combine butter, sage, jam, and pumpkin pie spice; melt on low. Stir.
  2. In a large bowl, toss squash with half the butter mixture; spread on prepared sheet. Bake until top is caramelized, about 40 minutes, tossing every 15 minutes or so. Remove from oven and cool, uncovered. When cooled, transfer squash and leftover butter mixture to resealable containers; refrigerate until two hours before serving. Reheat the squash for 10 minutes at 400 degrees .F
  3. To finish the squash heat a pan on medium-high; toast pecans 1 minute, shaking pan. Add apple wedges and butter mixture; saute 4-5 minutes, until caramelized. Take squash from oven and top with butter mixture.

Printable Recipe Card

About Roasted Squash With Appies & Pecans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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