Orange Glazed Butternut and Herbed Pecans - alive magazine
One taste of this autumnal side dish and you’ll surely be agog with excitement to make it again soon. Research shows that compounds in dried plums may improve…
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Ingredients
- 2/3 cup (160 mL) pecans
- 1 tsp (5 mL) extra-virgin olive oil
- 1 tsp (5 mL) chopped fresh thyme
- 1 tsp (5 mL) chopped fresh rosemary
- 1/4 tsp (1 mL) paprika
- 1/4 tsp (1 mL) + 1/8 tsp (0.5 mL) sea salt
- 1 lb (450 g) butternut squash, peeled and cubed (about 4 cups/1 L)
- 1 Tbsp (15 mL) unsalted butter
- 1 Tbsp (15 mL) honey
- 1 tsp (5 mL) orange zest
- 2 Tbsp (30 mL) freshly squeezed orange juice
- 1/2 cup (125 mL) dried plums (prunes), sliced in half
- 2 oz (60 mL) crumbled soft goat cheese
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