Maple-Pecan Squash Wedges
Preheat oven to 400F. Toss squash wedges in a bowl with oil and salt. Season with fresh pepper. Place skin side down on a parchment-lined baking tray. Bake until tender-crisp, about 25 min.
Meanwhile, melt butter with maple syrup over medium heat in a skillet. Bring to a simmer and cook, stirring often until mixture begins to thicken, about 3 min. Remove from heat.
Brush baked squash flesh evenly with half the maple syrup mixture. Bake 5 min. Brush with remaining syrup mixture and sprinkle with nuts. Bake until tender, about 4 min.
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Last updated: October 27th, 2020
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