ROASTED BUTTERNUT SQUASH WITH PECAN GINGER GLAZE

1 cup pecan halves, divided
1/4 cup granulated sugar
3 tbsp kosher salt, divided
2 tbsp ginger
6 lbs* butternut squash, peeled, seeded and cut into 1" cubes
2 tbsp extra virgin olive oil
1/3 cup honey
1/3 cup maple syrup
1 cinnamon stick
1/2 tsp orange zest
1/4 cup orange juice
1 tbsp red wine vinegar
2 tbsp grated fresh ginger

Preheat oven to 400 degrees.
Line 2 rimmed cookie sheets with aluminum foil

Spread the pecans onto one of the baking sheets and bake at 400 degrees for 5 minutes until lightly aromatic. Remove from baking sheet and set aside.

In a large bowl, combine sugar, 2 teaspoons of the salt, and the 2 tablespoons of ginger. Add the squash pieces and toss to coat evenly. Drizzle with the olive oil; stir to combine. Transfer half of the squash to each of the baking sheets, spreading out so pieces aren't touching. Bake 30 minutes at 400 degrees. Rotate pans after 15 minutes. When squash is tender it should pierce with the tip of a knife.

Meanwhile, combine the honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoon of the salt, vinegar and fresh ginger in a small saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium and do a low boil until the mixture is syrupy.

Coarsely chop 1/2 cup of the pecans; add all pecans to the syrupy mixture.

To serve, place squash in a large bowl and toss with the syrupy pecan mixture. Serve immediately.

Yield: 8 servings
* 6 lbs will be approximately 3 medium sized squash.

This is a Fisher Nut recipe with a file photo.