Maple Pecan Butternut Squash
Ingredients
- 2 pounds butternut squash peeled and cubed (900 grams)
- 1/4 cup maple syrup
- 2 tablespoons coconut oil melted
- sea salt to taste
- 1 cup crushed pecans 115 grams
- 1 cup dates pitted and diced (180 grams)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (205 Celsius)
- Place your butternut squash in a large bowl with your maple syrup and coconut oil and mix well to coat the squash
- Place your squash on an aluminum foil lined baking sheet and then sprinkle liberally with sea salt
- Place in the oven for 30 minutes
- Remove your squash from the oven, place back into your large bowl and add your pecans and dates and toss to combine
- Place your squash back on your baking sheet and cook for another 10 minutes
- Remove from the oven and serve immediately or let cool and enjoy cold