Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Peel 2 pounds of butternut squash, carefully remove the seeds and stringy bits, and cut the flesh into uniform 1-inch cubes.

3. 3

   In a large bowl, combine the 2 pounds of butternut squash cubes with 2 tablespoons of olive oil, 1 tablespoon of Cajun seasoning, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, tossing until every piece is evenly coated.

4. 4

   Spread the seasoned butternut squash in a single layer on the prepared baking sheet and roast in the preheated oven for 20 minutes, or until the squash is tender and slightly caramelized.

5. 5

   While the squash roasts, melt 2 tablespoons of butter in a small skillet over medium heat, then add 0.5 cup of chopped pecans, 0.25 cup of breadcrumbs, 1 tablespoon of brown sugar, 1 tablespoon of Cajun seasoning, and 0.5 teaspoon of cayenne pepper, stirring frequently for 3-5 minutes until the pecans are lightly toasted and fragrant.

6. 6

   Remove the roasted butternut squash from the oven, sprinkle the prepared spicy pecan crumble evenly over the entire surface of the squash, and return it to the oven for an additional 5-7 minutes, allowing the crumble to become golden brown and crispy.

7. 7

   Garnish the Cajun Roasted Butternut Squash with Spicy Pecan Crumble with 2 tablespoons of fresh chopped parsley before serving hot as a flavorful side dish.