Ingredients
- 1 medium butternut squash halved, peeled, seeds removed
- 1 1/2 tablespoons olive oil
- Sea salt to taste
- Black pepper to taste
- 3 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans
- Pinch of cayenne pepper
- Fresh thyme for garnish
- Crumbled feta cheese or goat cheese for garnish
Instructions
- Preheat oven to 425°F. Halve the squash lengthwise, scoop out seeds, and peel. Place on a baking sheet, cut side down, and rub with olive oil. Season with salt and pepper.
- Roast the squash for 15 minutes to soften.
- Remove squash from oven, let cool slightly. Make thin slices in the squash about 1/4 inch apart, being careful not to cut all the way through. Mix maple syrup, cinnamon, cayenne, and nutmeg, and brush over squash.
- Return to oven and roast for an additional 40 to 50 minutes, or until the entire squash is to your desired tenderness. Sprinkle with chopped pecans in the last 5 minutes of roasting.
- Top squash with fresh thyme and crumbled cheese when serving.
