Easy To Be Gluten Free | Maple Pecan Butternut Squash

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Maple Pecan Butternut Squash

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Thursday, 17 November 2011 09:43

2 2-lb butternut squashes (I used 1 4-lb squash this time)
1 teaspoon salt
4 tablespoons butter, melted
½ cup pure maple syrup
¼ cup toasted chopped pecans

Preheat oven to 400°F.
Cut squash in ½ lengthwise and scoop out seeds. Score the flat part of the squash with a fork. Press hard to make the groves. This will help the sauce to be absorbed into the meat of the squash. Place squash on a baking sheet lined with foil. Combine the salt, melted butter and maple syrup in a small bowl. Spoon the sauce over the squash. Bake, uncovered for 50 minutes or until squash is soft, basting the squash with the sauce ½ way through baking. Remove from oven and sprinkle with the toasted pecans.

Serves 4-6.