This is a very simple side dish that features the rich, butter texture and flavor of butternut squash without a lot of effort. You don’t even have to peel the thing, which I swear I’ve almost stabbed myself doing on many occasions. The simple cinnamon pecan crumble gives the soft, buttery squash a crunchy companion and the cinnamon is the perfect way to spice up the flavor. Don’t be afraid of the butter in this recipe. That is what makes it all work, so use it liberally.
- 1 butternut squash
- ¼ cup butter, melted, plus 1 tablespoon
- salt and pepper
- 1 cup pecans, finely chopped
- 2 teaspoons cinnamon
Preheat oven to 375°F.
Slice top and bottom off of squash, then slice into 1-inch thick rounds and rings. Remove seeds from rings. Place evenly in a baking dish. Pour melted butter over squash, then season liberally with salt and pepper. Bake for 40-50 minutes, until browned on the edges and soft.
When squash is 15 minutes from being done, heat a tablespoon of butter in a small skillet and sauté pecans with cinnamon, just until toasted (you will see and smell it). Do not let them burn!
Serve the squash sprinkled with the toasted cinnamon pecans.