An easy side dish that goes with just about everything!
• 2 Cups butternut squash, diced 1/2" (approx. 10 oz. by weight, or the yield from a 1.5 pound whole butternut squash)
• 1 can Serious Bean Co. Dr Pepper Baked Beans
• 1/3 Cup chopped pecans
Preheat the oven to 400°F.
Spray a 9x13 baking dish with non-stick spray.
Arrange the squash in a single layer and roast until the tip of a knife can be easily inserted. This should take approximately 25 minutes, depending on the exact size of the squash.
Add the beans to the cooked squash and stir until the squash is coated with the sauce.
Spread the beans and squash back into a single layer
Sprinkle the pecans over the top of the mixture. Do not stir - the pecans need to be on top to toast properly.
Return the pan to the oven and cook until the sauce has thickened slightly and sticks to the squash - approximately 8-10 minutes.
Yield: 4-5 servings depending on size.