Roasted Butternut Squash with Pecan Ginger Glaze | Fisher Foodservice

Ingredients

• 3 cups Fisher® pecan halves
• 3/4 cup granulated sugar
• 6 teaspoons Kosher salt, divided
• 1 1/2 tablespoon ground ginger
• 3 medium butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 tablespoons extra virgin olive oil
• 1 cup maple syrup
• 1 cup honey
• 3/4 cup orange juice
• 3 tablespoons red wine vinegar
• 3 cinnamon sticks
• 1/4 cup grated ginger
• 3/4 teaspoon orange zest