Serving: 10
Prep Time: 25 Minutes
Cooking Time: 35 Minutes
Ingredients
1 1/2 tablespoons Food Club brown sugar, packed
1 1/2 teaspoons water
3/4 teaspoon Food Club ground cinnamon, divided
1/4 teaspoon Food Club pure vanilla extract
1/8 teaspoon plus 1/4 teaspoon kosher salt, divided
1/2 cup pecans
6 tablespoons Food Club unsalted butter, melted
1/4 teaspoon Full Circle Market Organic cayenne pepper
1 (2-pound) butternut squash, peeled, seeds removed and cut into 1/2-inch slices
10 Food Club marshmallows, halved
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Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a small bowl, combine brown sugar, water, 1/2 teaspoon cinnamon, vanilla and 1/8 teaspoon salt, stirring to combine. Set aside next to stove.
4. In a medium-large saucepan over medium-low heat add pecans. Toast for 4 minutes, stirring occasionally to prevent burning.
5. Quickly drizzle sugar mixture on top of pecans and stir constantly until pecans are thoroughly coated. Immediately spread pecans out on a piece of parchment to cool.
6. Preheat oven to 400 degrees Fahrenheit.
7. In a large bowl, combine butter, cayenne pepper and remaining cinnamon and salt. Add squash and toss to coat; place in a large baking dish.
8. Bake for 30 minutes or until squash is tender. Add marshmallows and pecans and continue baking for 5 minutes or until marshmallows just start to melt.
Big Y’s recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!