Pecan Praline Roasted Butternut Squash
HealthiER Holidays
Pecan Praline Roasted Butternut Squash
4 cups butternut squash , cubed 1 Tbsp olive oil 1 tsp salt 1 / 2 tsp ground black pepper 1 Tbsp butter 1 / 4 cup pecans , chopped 1 Tbsp Splenda brown sugar ( brown sugar substitute )
Directions
1 . Preheat oven to 425 degrees . Line a baking sheet pan with parchment paper .
2 . In medium bowl toss butternut squash with oil , salt , and pepper .
Add squash to lined baking sheet . Bake for 20 minutes . 3 . While squash is roasting , heat butter in skillet over medium high heat . 4 . Add pecans and brown sugar to skillet , stirring frequently for
1 to 2 minutes to toast and candy the pecans . Remove from heat . 5 . Once squash is done toss gently with pecan praline mixture .
Photo by Jennifer Meachum , RDN , LD