Caramelized pecan squash bites: the perfect thanksgiving appetizer

4 servings
20 min
25 min
Very Easy




  • Preheat oven to 425 degrees Fahrenheit.
  • Cut the squash into evenly sized cubes, about 1 1/2 inches in width, removing any tough outer skin and seeds.
  • Mix the squash pieces with the olive oil and maple syrup. Season with salt and pepper. Roast for an hour, or until soft, but not burnt. Remove from oven and set aside.
  • In a medium frying pan, melt the butter on medium heat. Add the brown sugar and stir until dissolved. Add the pecans and cook for 2-3 minutes, stirring frequently until lightly caramelized and toasted.
  • Put the squash pieces and the pecans in the bowl of a food processor. Pulse into blended into a puree that still has small chunks of pecans. Place in an airtight container and refrigerate until you are ready to assemble the bites.

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