Maple Chile Glazed Butternut Squash

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Maple Chile Glazed Butternut Squash

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  • Show Name

So Many Holiday Treats

  • Show Name

So Many Holiday Treats

  • Show Date
December 3, 2022
  • Show Date
December 3, 2022
  • Cook

Angelita Hughes

  • Cook

Angelita Hughes

Description

Sweet, spicy, chewy, tangy, and smokey. What a cozy appetizer for this holiday season.

  • Ingredients
  • ✓ 4 cups cubed roasted butternut squash
  • ✓ (Not completely cooked) it will bake for an additional 15 to 20 minutes
  • ✓ 1 cup dried cranberries
  • ✓ ½ cup maple syrup
  • ✓ 1 tablespoon Gochuang paste or 1 tablespoon dry chili flakes
  • ✓ ½ teaspoon sea salt
  • ✓ Parchment paper
  • ✓ Cooking Spray

For the Pecans

  • 1 Cup Raw Pecans

  • ¼ cup Maple Syrup

  • 1 Tsp Red Chile flakes

  • 8" x 12" piece of parchment paper

  • Cooking Spray

  • Instructions

Mix syrup, Gochuang, salt, and cranberries in a bowl. Combine until incorporated. Toss in roasted butternut Squash cubes and coat evenly. Place in a 350° F oven for 15-20 minutes until squash is golden brown.

Add pecans right before serving.

For the Pecans

  1. Add pecans to a nonstick pan and toast on medium heat for 5 to 7 minutes, turn heat to low, add syrup and chili flakes and continue cooking until syrup has reduced to a glaze, about 2 to 3 minutes.
  2. Immediately pour onto parchment paper and spread to a single layer and allow to cool.
  3. Add to butternut squash prior to serving.

Makes 8 servings (or place on a vegan cracker with a dollop of cranberry chutney).

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