Holiday Baked Butternut Squash
Butternut Squash cooked to holiday perfection!
Servings Prep Time
8servings 20minutes
Cook Time
90minutes
Servings Prep Time
8servings 20minutes
Cook Time
90minutes
Ingredients
  • 1medium Butternut Squash, peeled, seeded, and cubed(about 2 1/2 lbs in weight)
  • 1/2cup Cranberries(fresh or frozen)
  • 2large Gala Apples(seeded and chopped)
  • 1large Navel Orange, juiced and zest(about 1/2 cup of juice)
  • 1 15oz can Pears, canned in juice(Be sure the canned pears are in 100% juice – not syrup)
  • 3Tbsp Fresh lemon Juice
  • 2tsp Ground Cinnamon
  • 1/4tsp Ground Ginger
  • 1/4tsp Apple Pie Spice
  • 1/4tsp Vanilla Bean Powder
Caramel Date Glazed Pecans
  • 1 1/4cup Pecans, unsalted, chopped
  • 1/4cup Caramel Date Paste(Prepare in advance – see recipe notes)
Instructions
  1. Preheat oven to 400F.
  2. Peel, remove the seeds and dice the squash into bite-size pieces. Measure out 6 cups of squash and place it into a very large mixing bowl. Any remaining Squash into a freezer bag and freeze.
  3. Seed and cut the apples into bite-size pieces. Add the chopped apples and cranberries to the bowl. Then add the zest from the orange to the bowl. Set aside.
  4. Juice the orange and add it to a blender. Add the entire contents of the canned pears to the blender. Add the lemon juice, cinnamon, ginger, apple pie spice, and vanilla bean powder to the blender. Blend. Do not worry if the pears are completely smoothed.
  5. Pour the contents to the bowl. Mix well then transfer contents to a large non-stick baking dish. Cover with foil. Bake covered for 1hr 15 minutes.
  6. TOAST PECANS: Lightly toast pecans in a medium non-stick pan over medium heat for 2-3 minutes until fragrant, stirring frequently. Or using an Instant Pot, using the saute mode, toast the pecans for 5 minutes or so until fragrant. I actually prefer using the Instant Pot method to prevent from burning the pecans. Immediately transfer toasted pecans to a small mixing bowl.
  7. Add the Carmel Date Paste to the pecans. Using a spoon, mix well. Set aside.
  8. Once the butternut is finish baking, reduce the oven to 350F. Remove the butternut squash from the oven. Top with the glazed pecans. Do not recover with foil. Place the pan back into the oven and allow to bake for an additional 15 minutes. Check at 10 minutes to ensure the pecans are not burning.
  9. Remove from the stove. Allow the dish to cool before indulging. The longer the dish cools the more flavorful and sweeter the taste. Enjoy!
Recipe Notes

Caramel Date Paste (makes 1 1/4 cup):  1/2lb of Medjool Dates, 1/2 cup Apple Juice, 1/8 cup Baked Sweet Potato (skin removed), 1/8 tsp Vanilla Bean Powder.  Blend all ingredients until completely smooth.  Keep in the fridge stored in a tightly sealed glass jar.  Will keep for several weeks.  Perfect to sweeten any recipe.  Note:  If you do not have baked sweet potatoes available just omit. 

Recipy by Get2dRoot Health and Wellness