![]() ![]() Roast the squash for 15 minutes, then remove the baking sheets and flip the squash slices over. (If you don't have any mixture left, add ½ teaspoon each of olive oil and maple syrup to the bowl. Place the slices on two baking sheets leaving a good amount of space in between.Īdd the chopped pecans into the bowl with the remaining maple syrup mixture and another pinch of salt, stir to coat evenly. You should have a bit of the olive oil mixture left in the bowl, don't discard it. I find it's easiest to do this with your hands so you can ensure the slices are all evenly coated. Turn the squash cut side down and cut into ½ inch slices.Ĭombine the maple syrup, kosher salt, and olive oil in a large mixing bowl.Īdd the squash slices to the bowl and toss them until coated with the maple syrup mixture. Then use a large spoon to scoop out the seeds. Slice the squash in half from top to bottom. Use a good chef's knife to remove the top including the stem of the squash and a small slice from the very bottom to stabilize it. Place racks in the upper and lower third of the oven. Kosher salt and flaky sea salt: I'm a big fan of Maldon sea salt for finishing dishes like this.Real maple syrup: The real stuff here, not the fake, flavored, sugary stuff.(Grocery store pecans can be 2-3 years old!!!) ![]() They taste 1,000% better because they are fresh from the most recent harvest.
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