Butternut Squash with Pecans
4 servings SERVINGS
Say hello to fall with this maple roasted squash tossed with arugula, pecans and of course a little crunch. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
Ingredients
- 125 ml or 1/2 cup All-Bran Buds* cereal
- 30 ml or 2 tbsp maple syrup
- n/a olive oil for drizzling
- 250 ml or 1 cup arugula
- 75 ml or 1/3 cup chopped pecans
- 750 ml or 3 cups Mann's Butternut Squash Cubes
Directions
1. Preheat the oven to 150°C (300°F).
2. Place the Mann's Butternut Squash Cubes into a roasting pan; drizzle maple syrup and olive oil over the squash. Roast in the oven for about 30-45 minutes or until tender.
3. Once out of the oven, let squash sit for 15 mins.
4. Remove the squash from the roasting pan and transfer into a bowl.
5. Scatter the pecans, crumble the All-Bran Buds* cereal and sprinkle the arugula on top of squash in the bowl. Toss everything together gently and serve.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.
