This recipe is perfect for fall! Simple prep and hands off cooking keeps stress low and the combination of earthy miso, squash, maple and the crunch of the pecans makes this dish exceptional! They’re such a beautiful addition to your holiday table!
Instructions
1
Preheat your oven to 425°. Clean and halve your squash and set aside.
2
In a small bowl combine the butter, miso and 1 Tbsp maple syrup. Blend until smooth and spread into the cut side of your squash halves.
3
Place the squash, cut side up on a baking sheet and bake for 30 minutes until golden brown and fragrant.
4
After 30 minutes, remove from the oven. Divide the pecans into each cavity and coat in the melted butter mixture collected inside. Top with the remaining maple syrup and return to the oven to bake for another 15 minutes or until the pecans are toasted and the squash is tender.
5
Serve warm and enjoy.
6
Notes: To make this dish dairy-free, substitute the butter for coconut oil. This will add another dimension of flavor to the dish! To make this dish nut-free, substitute the pecans for pepitas or pumpkin seeds and adjust the roasting time of the seeds to five minutes.
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