Maple-Roasted Butternut Squash and Pecans
ChefRhonda PlataDifficultyBeginnerRoasted squash is a classic fall or winter side dish, and this recipe adds cinnamon, sage, keto maple syrup, and pecans for an easy, healthy dish reminiscent of your favorite pumpkin pie. A final sprinkle of feta cheese (or sub in goat cheese if you like) adds a salty tang.
Servings 3
Net Carbs
- Amount Per Serving
- % Daily Value *
- Total Fat 17g22%
- Protein 3g
- Total Carbohydrate 14g6%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
In a bowl, mix together the maple syrup, oil, cinnamon, sage, salt, and pepper. Add the butternut squash and mix well. Place the mixture on the prepared baking sheet and roast in the oven for about 10 minutes or until halfway cooked.
Add the pecans to the baking sheet and toss everything together. Bake for another 10 minutes or until the butternut squash is soft and cooked through. Be careful to not to burn the pecans.
Transfer to a serving plate. Top with feta cheese and enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
In a bowl, mix together the maple syrup, oil, cinnamon, sage, salt, and pepper. Add the butternut squash and mix well. Place the mixture on the prepared baking sheet and roast in the oven for about 10 minutes or until halfway cooked.
Add the pecans to the baking sheet and toss everything together. Bake for another 10 minutes or until the butternut squash is soft and cooked through. Be careful to not to burn the pecans.
Transfer to a serving plate. Top with feta cheese and enjoy!
Notes
