Roasted Butternut Squash with Brown Butter

Yield: 0 servings ( Serving Size: servings )
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  • 2 pound(s) butternut squash, halved, seeded, peeled, but into 1 in. cubes
  • 1/4 teaspoon(s) freshly grated whole nutmeg
  • freshly ground pepper
  • kosher salt
  • 1 cup(s) pecans, chopped
  • 1 tablespoon(s) rosemary, chopped
  • 1 tablespoon(s) rosemary, chopped
  • 1-2 sticks unsalted butter
  • 2 tablespoon(s) XVOO


  1. Preheat oven to 400 degrees.

  2. Place squash on cookie sheet. Drizzle with XVOO oil, sprinkle with salt, pepper, and rosemary & toss to coat.
  3. * Arrange squash in single layer and bake until brown & tender when pierced with fork, stirring occasionally, about 45 min.
  4. * Melt butter in small sauce pan over med.-low heat until foam subsides. Add pecans & toast until butter turns nut-brown, about 4 min.
  5. * Pour over squash, stir lightly to coat.
  6. * Season with salt and pepper.
  7. * Sprinkle with more nutmeg & serve.
November 2011

This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.

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