ROASTED ROSEMARY BUTTERNUT SQUASH WITH TOASTED PECAN

This simple fall side dish is perfect for cooler weather. The warm golden nuggets of roasted butternut squash infused with rosemary and topped with lightly toasted pecans add color, texture, and a wonderful aroma to any meal. Just toss with onion and olive oil and roast to perfection.

INGREDIENTS

2 lbs butternut squash, peeled, seeded and chopped

1/2 large red onion, sliced

2 tbsp olive oil

2 tbsp fresh rosemary, chopped

1/2 tsp sea salt

1/4 tsp black pepper

1 cup Dry Roasted Georgia Pecans Salted

INSTRUCTIONS

Preheat oven to 400 degrees F.

In a large bowl combine butternut squash and onions.

Add olive oil and toss with hands.

Sprinkle with rosemary and give one more toss.

On a baking sheet lined with parchment paper or a silicone-mat spread out butternut squash mix.

Sprinkle with sea salt and pepper

Roast for 20 mins. Remove from oven and flip.

Roast for another 20 mins.

Roast for an additional 5 mins if you like it crisp.

Remove from oven and let cool slightly and top with toasted pecans before serving.

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