Roasted Butternut Squash With Spiced Pecans - cooking recipe

Ingredients

2 lb butternut squash slices (moon shape slices)
2 tbsp olive oil
1 tbsp chopped fresh thyme
1/8 tsp cayenne pepper (or 1/4 teaspoon, as per taste)
1/4 cup chopped pecans
1 tbsp maple syrup
2 tsp butter

Preparation

Heat oven to 425\u00b0F. In a bowl, toss squash with olive oil, thyme, cayenne, and salt and pepper to taste. Transfer to a baking sheet. Roast for 10 mins. Turn squash, roast for 5 - 8 mins or until light golden brown.
Meanwhile, in a small skillet over medium heat, combine pecans, maple syrup and butter. Cook, stirring constantly until syrup and butter are absorbed by pecans, for about 3 mins. Transfer to a plate to cool. Season with salt and pepper. Serve with squash.