We have the perfect recipe for you this holiday season! Everyone at Farm Discovery loved this one. In this season of celebrating, why not get your vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, manganese, and potassium with your sweets?


  • 1 butternut squash
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • ½ tablespoon cinnamon
  • ¼ tablespoon nutmeg
  • ¼ cup maple syrup
  • 2 tablespoons butter chopped pecans


  1. Preheat oven to 400 degrees.
  2. Slice squash lengthwise, peel and remove seeds.
  3. Place on baking sheet cut side down, rub with oil and sprinkle with salt and pepper.
  4. Roast for 15 to 20 min until just tender.
  5. Let squash cool slightly.
  6. Make tiny slices in the squash about 1/8 in apart. Make sure you do not cut all the way through, to help with this, place a butter knife on each side of the squash to stop your knife from cutting all the way through.
  7. Drizzle the squash with olive oil, sprinkle with cinnamon and nutmeg and roast for 20 minutes.
  8. While the squash is roasting prepare glaze. Place butter, maple syrup, and pecans in a saucepan over medium heat and bring to a simmer, remove and let cool.
  9. After 20 minutes, remove the squash and drizzle with half the maple pecan glaze, then roast for another 20-30 minutes until fork tender.
  10.  To serve, move squash to a serving plate and drizzle remaining glaze on the squash.