Roasted Butternut Squash with Spiced Pecans

Chef Marcus Samuelsson puts an Ethiopian twist on spiced pecans, which he tosses with sweet roasted butternut squash in an orange dressing.

Roasted Butternut Squash with Spiced Pecans

One 3-pound butternut squash– peeled, seeded and cut into 1 1/2- inch pieces

1/4 cup plus 1 teaspoon extra-virgin olive oil

1 1/2 teaspoons berbere (see Note).

Kosher salt.


1 teaspoon finely grated orange zest.

1/4 cup fresh orange juice.

1/2 cup pecans.

1/4 teaspoon sugar.

1/4 cup dried cranberries, chopped.
Pre-heat the oven to 450 °. On a parchment paper– lined flat pan, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper. Roast for 30 minutes, stirring sometimes, until golden and tender.

In a little bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice. Season the dressing with salt and pepper.

In a frying pan, heat the remaining 1 teaspoon of olive oil. Include the pecans and toast over reasonably low heat, stirring, up until fragrant, 3 minutes. Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.

Arrange the squash on a plate and drizzle the dressing on top. Spread the cranberries and spiced nuts over the squash and serve warm.

Make Ahead.
The meal can be made up to 4 hours ahead; serve at room temperature.

Berbere is an Ethiopian ground red chile spice mix. It’s available at specialized food shops and from

Leave a Reply

Your email address will not be published. Required fields are marked *