Honey Butternut and Acorn Squash




  1. Heat 1-2 tablespoons olive oil in large skillet over medium high heat. Add squash in two batches because you do not want to crowd the pan. Cook until browned; stirring frequently as it browns so that it does not brown too much. Cook until tender and lightly browned; approximately 15 minutes per batch. .
  2. Add all the squash back to the pan and sprinkle with cumin, paprika, cayenne and crushed red pepper. Stir to coat. Add honey and stir to coat. Add pecans and stir.
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