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Preheat oven to 425 F.
Cut the squash in half lengthwise and scoop out the seeds.
Place on a sheet tray and liberally drizzle with EVOO and season with salt and pepper. Rub all over to coat the squash then turn cut side up. Roast until fork tender, about 30-35 minutes for honeynut and 55-65 minutes for butternut.
Meanwhile, in a small 8-inch nonstick skillet add the butter. Bring up to heat over medium. Cook until melted, stirring often, and you begin to see brown specks and it smells nutty, about 2-3 minutes.
Turn the heat down to low and add in the sugar, cinnamon, cardamom and a pinch of salt. Stir together then add in the pecans. Simmer on medium low until bubbly, about 3-4 minutes then remove from heat and keep warm.
To serve plate the halved squash on a large platter then spoon over the pecan mixture.
Recipe Courtesy of Megan Mitchell