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.

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  • Servings: 8 to 10

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  • 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
  • Pepper
  • 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

How to make this recipe

  1. Preheat the oven to 450°. On a parchment paper–lined baking sheet, 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 occasionally, until golden and tender.

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

  3. In a skillet, heat the remaining 1 teaspoon of olive oil. Add the pecans and toast over moderately low heat, stirring, 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.

  4. Arrange the squash on a platter and drizzle the dressing on top. Scatter the cranberries and spiced nuts over the squash and serve warm.

Make Ahead

The dish 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 specialty food shops and from

Contributed By Photo © Paul Costello Published November 2014

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