Roasted Butternut Squash with Pecan Ginger Glaze

1 cup Fisher Pecan Halves, divided
1/4 cup granulated sugar
3 tsp kosher salt, divided
2 tsp dry ginger
6 pounds (3 medium) butternut squash, fully peeled, seeded and cut into 1 inch cubes
2 tbsp EVOO
1/3 cup honey
1/3 cup maple syrup (nutrition facts for sugar free)
1 cinnamon stick
1/2 tsp orange zest
1/4 cup orange juice
1 tbsp red wine vinegar
2 tbsp grated fresh ginger

Substitutions can be made. But very good!

Preheat oven to 400. Line 2 rimmed baking sheets with aluminum foil. Spread pecans onto one of the baking sheets. Bake in oven for 5 minutes or until they are lightly toasted and aromatic. Remove nuts from baking sheets and set aside. Combine sugar, 2 tsp of salt and dry ginger in a large bowl. Add squash pieces and toss to coat evenly. Drizzle with olive oil and stir to combine. Transfer 1/2 mixture to each of the prepared pans, spready the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans after 15 minutes) or until the squash has begn to brown and is tender when pierced with the tip of knife. Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 tsp salt, vinegar and fresh ginger in a small saucepan. Bring to boil over Med High Heat. Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy. Coarsley chop 1/2 cup of toasted pecans, add them and the remaining pecan halves to the honey mixture. To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture.

Serving Size: makes 14 approximately equal servings

Number of Servings: 10

Recipe submitted by SparkPeople user COUNTRYJENN.