Ready in 1 hour
A delicious appetizer of roasted cubes of butternut squash topped with sweet and spicy caramelized pecan halves.
The glazed nuts may be prepared well in advance prior to using in recipe.
Preheat the oven to 350 degrees. Spread the nuts on an aluminum foil lined (for ease of clean up) cookie sheet and toast for 6 minutes. Stir the nuts and toast for another 6 minutes.
Meanwhile in a bowl large enough to accommodate the nuts for tossing, melt the butter in your microwave and add sugar, cinnamon, cayenne pepper and syrup. Mix this well.
Remove the nuts from the oven and sprinkle with the salt. Add the salted nuts (while warm) to the bowl of butter and sugar mixture and toss to completely coat the nuts.
Spread the mixture back on the cookie sheet and bake for 10 more minutes, stirring a couple of times.
Remove from oven and allow to cool before storing in an airtight container. After nuts have cooled, break apart what is stuck together. May be stored for 2 weeks.
Preheat the oven to 425 degrees. In a large bowl toss the squash pieces with the oil, syrup, salt and pepper. Bake for 30-45 minutes until squash is roasted and tender.
Remove squash from oven and top each piece with a glazed nut. Arrange on a platter lined with greens, and drizzle any remaining syrup over the pieces.
Serve at room temperature for best flavor.