ROASTED BUTTERNUT SQUASH TOPPED WITH GOAT CHEESE AND CANDIED PECANS

Roasted Butternut Squash topped with Goat Cheese and Candied Pecans

Serves 4-6

Ingredients

• 1 Peeled Butternut Squash, cut into 1 inch pieces* 

• 3 tbsp Extra Virgin Olive Oil

• 3 Garlic Cloves, minced

• ½ Tsp Coarse Sea Salt

• ½ Tsp Black Pepper

• 3 Tbsp Crumbled Goat Cheese

• 1 Tbsp Fresh Parsley, chopped

• 3 Tbsp Candied Pecans, chopped

Directions

Preheat Oven to 400°F

1. Mix the butternut squash into a bowl with olive oil, garlic, salt and pepper.  Mix well so all of the squash is coated.

2. Place the butternut squash on a rimmed sheet pan lined with aluminum foil and sprayed with cooking spray.

3. Bake the butternut squash for 50 minutes turning the squash every 15 minutes or so until soft.

4. Broil for 2-3 minutes or until golden.  Always keep an eye on your food when broiling. 

5. Plate the butternut squash and sprinkle with crumbled goat cheese, candied pecans and parsley.

*To save time buy the butternut squash already peeled and/or cubed