Recipe Ingredients
- 2 1/2 pounds frozen diced butternut squash
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 tsp kosher salt
- 1 tbsp chopped fresh sage, divided
- 1/2 tsp freshly ground black pepper
- 2 1/2 cups pecan halves
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
Recipe Directions
- Preheat oven to 375°F. Toss squash, cream, maple syrup, salt, 2 teaspoons of sage and pepper together in a 9x13-inch baking dish until combined. Cover baking dish with aluminum foil and bake for about 30 minutes.
- Combine pecans, brown sugar, butter and remaining sage in a small bowl. Sprinkle pecan mixture evenly over squash mixture in baking dish. Continue to bake until squash is tender, 20 to 25 minutes. Serve and enjoy.
