Roasted Butternut Squash with Goat Cheese Pecans and Maple
Ingredients
- 1 large (2 1/2- to 3-pound) butternut squash
- 3 tablespoons unsalted butter , melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons maple syrup
- Pinch cayenne pepper
- 1 1/2 ounces goat cheese , crumbled (1/3 cup)
- 1/3 cup pecans , toasted and chopped coarse
- 2 teaspoons fresh thyme leaves
Instructions
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