Roasted Butternut Squash with Spiced Pecans

By DreiFromBK

Ingredients

• One 3-pound butternut squash—peeled, seeded and cut into 1 1/2-inch pieces
• 1/4 cup plus 1 teaspoon extra-virgin olive oil
• 1 1/2 teaspoons berbere (see Note)
• Kosher salt
• Pepper
• 1 teaspoon finely grated orange zest
• 1/4 cup fresh orange juice
• 1/2 cup pecans
• 1/4 teaspoon sugar
• 1/4 cup dried cranberries, chopped

Details

Servings 8
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 450°. On a parchment paper–lined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper. Roast for 30 minutes, stirring occasionally, until golden and tender.

Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice. Season the dressing with salt and pepper.

In a skillet, heat the remaining 1 teaspoon of olive oil. Add the pecans and toast over moderately low heat, stirring, until
fragrant, 3 minutes. Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.

Arrange the squash on a platter and drizzle the dressing on top. Scatter the cranberries and spiced nuts over the squash and serve warm.