1 large butternut squash, peeled, seeded and cut into 1 – inch cubes (about 3 pounds or 8 cups, cubed)
1 tablespoon olive or canola oil
1 tablespoon margarine
1 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoons ground cinnamon
¼ cup maple syrup
1 teaspoon orange zest
2 tablespoons fresh orange juice
¼ cup pecans, toasted
DirectionsPreheat your oven to 400°F. Cook Butternut squash in microwave for 2 minutes to soften.
Cut squash lengthwise with a large sharp knife and scoop out seeds with a spoon. Using a peeler, remove skin and white pith. Brush with oil. Arrange butternut halves cut side down in a prepared baking pan side by side and roast until softened, about 20 minutes.
Meanwhile, in a small bowl, combine melted butter, oil, cinnamon, salt and pepper. Set aside.
Remove squash from oven and transfer to a cutting board and allow to cool slightly. Using a sharp knife, cut slits 2 or 3mm apart in the squash, cutting almost but not all the way through. You can place the handles of two wooden spoons alongside the squash to act as a guard to prevent cutting through. Transfer to the baking pan and brush with the cinnamon butter sauce. Coat well and between slices.
Roast butternut squash halves for 25-30 minutes. Combine maple syrup, orange zest and orange juice in a small saucepan. Bring to a boil, remove from heat and add pecans. Drizzle syrup mixture over cooked squash. Serve immediately.
Yield: 6 servings About 160 calories; 5.5 g fat