Preheat oven to 400 degrees. Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic. Remove nuts from baking sheet and set aside.
Combine sugar, 2 teaspoons salt and dry ginger in a large bowl. Add squash pieces and toss to coat evenly. Drizzle with olive oil and stir to combine. Transfer 1/2 of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans in the oven after 15 minutes) or until the squash has begun to brown and is tender when pierced with the tip of a knife.
Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon salt, vinegar, and fresh ginger in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy. Coarsely chop 1/2 cup of the toasted pecans, add them and the remaining pecan halves to the honey mixture.
To serve, transfer cooked squash to a large bowl and toss with the honey-pecan mixture. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (383g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 116 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 2.8mg||1 %|
|Sodium 28.8mg||1 %|
|Potassium 1302mg||34 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 43.2g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 310
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