This is a delicious and simply flavorful way to enjoy the supremely healthful and warming butternut squash in autumn. If I feel extra spicy, I add some nutmeg and cinnamon.
1 butternut squash, about 2 pounds, peeled, seeds removed, and cut into 1-inch cubes
1 cup chopped pecans
¼ cup vegan butter
2-3 teaspoons grated fresh ginger
2 teaspoons pure vanilla extract
Fresh Lime juice
Cayenne pepper, optional
Agave syrup, optional
Preheat oven to 400 degrees F. Coat the cubed squash with a little vegetable oil and spread in a large baking pan. Sprinkle with salt and roast, tossing occasionally until the cubes begin to brown and are tender, about an hour. Remove from oven.
(You can also boil the squash until tender (and then drain) if you prefer.)
Heat a large sauté pan over medium heat and dry toast the pecans. Toss frequently or they will burn. Once they start to brown very lightly, remove the nuts from the pan.
Melt the vegan butter in the pan with the nuts over medium-high heat.
Toss the nuts to coat with butter, then add the squash and toss until coated.
Add the grated ginger, vanilla extract, salt to taste and toss gently.
Turn off the heat and add lime juice, more salt if needed, and optionally, drizzle agave syrup over the squash and sprinkle cayenne pepper to taste.
(You can prepare the squash and nuts in advance if desired.)