Maple-Pecan Butternut Squash Wedges
- Vegetable recipes
- Blend it for baby
- Kid-friendly
- Vegan
Ingredients
- 2 acorn or pepper squash, about 3 lb (1.35 kg)
- 1/4 cup (50 mL) maple syrup
- 2 tbsp (30 mL) butter, melted
- 2 tsp (10 mL) finely grated orange peel
- 1/2 tsp (2 mL) minced fresh gingerroot
- 1/2 tsp (2 mL) each salt and pepper
- 1/4 cup (50 mL) chopped toasted pecans
Preparation
Wash squash and cut in half. Remove seeds and cut each half into five wedges. Boil in salted water for 7 minutes or until yellow flesh is almost fork tender. (Can be prepared to this point, covered and refrigerated for up to 2 days.)
Combine syrup with butter, orange peel, ginger, salt and pepper. Preheat grill to medium-high or oven to 375F (190 C). Place squash skin side down on grill.
Brush with maple mixture and cook, turning to prevent scorching, for 10 minutes.
Brush again with glaze and turn onto one side. Cook for 5 minutes. Turn and cook for 5 minutes longer. Brush all over with any remaining glaze.
Sprinkle pecans over cooked squash just before serving. If not grilling, roast parboiled squash in oven, basting often, for 20 to 30 minutes or until tender.
Makes 8 to 10 servings.
Tip: Can be made ahead and reheated just before serving.
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