Maple Pecan Roasted Butternut Squash | Recipe Cart | Recipe Cart

Ingredients

• 6 to 8 cups butternut squash, seeded, peeled, 1-inch cubes *
• ¼ cup pure maple syrup
• 1 teaspoon apple cider vinegar
• 2 Tablespoons low-sodium vegetable broth *
• 2 Tablespoons orange juice
• ½ teaspoon sea salt (+/-) *
• ½ to ¾ cup pecan halves *
• 1 Tablespoon pure maple syrup
• ¼ + 1/8 teaspoon cinnamon (+/-) *
• 1/8 teaspoon ground rosemary (optional) *
• Sprinkle sea salt