2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
2 tablespoons honey
1 1/2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped toasted pecans
1 tablespoon minced fresh flat-leaf parsley
How to Make It
Preheat oven to 400°.
Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; stir to combine. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400° for 1 hour or until tender.
Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH 20 seconds. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.
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Great recipe.I used almonds instead of pecans. It's what I had on hand and didn't want to go back to the store. This would be good on sweet potatoes too, but great for a simple side dish for the squash. Delicious and no leftovers!