Food Recipes Side Dishes Vegetable Side Dishes Roasted Butternut Squash with Spiced Pecans Chef Marcus Samuelsson uses Ethiopian berbere to make his spiced pecans, which he tosses with sweet roasted butternut squash in an orange dressing. By Marcus Samuelsson Marcus Samuelsson Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Save Rate PRINT Share Close Credit: © Paul Costello Active Time: 30 mins Total Time: 45 mins Yield: 8 to 10 Jump to recipe Notes from the Food & Wine Test Kitchen Berbere is an Ethiopian ground red chile spice mix. It’s available at specialty food shops and from kalustyans.com. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. 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 Directions 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. 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. 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. 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. Originally appeared: November 2014 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.