Roasted Butternut Squash w/Brown Buttered Pecans

Ahhh, the taste of fall and winter.  Are there really any foods better than butternut squash?  It is savory, sweet, and buttery all on its own and can be used in a variety of ways.  Roasting the squash really brings out its natural sweetness to the point that it becomes borderline candy.  The buttered pecans really play well with the sweetness as well as adding a crunchy textural contrast.  This side dish is perfect for thanksgiving or christmas, or really any time you want to eat candy root vegetables.

ingredients:
serves 4 people
1.  1 large (2 1/2- to 3-pound) butternut squash
2.  3 tablespoons unsalted butter, melted
3.  1/2 teaspoon salt
4.  1/2 teaspoon pepper

topping:
5.  1/3 cup pecans, chopped coarse  
6.  1 tablespoon lemon juice
7.  Pinch salt
8.  1 tablespoon minced fresh chives


recipe:
1.  Adjust oven rack to lowest position and heat oven to 400 degrees. Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white or green flesh remaining, roughly 1/8 inch deep).
note: - It is good practice to always peel down butternut squash until only orange flesh remains.  Leaving on some green or white flesh will create a tough, fibrous texture that is difficult to chew and basically ruin that piece of squash.
note: - Do not cook anything else in the oven as you roast the squash, as it will effect the cooking quantity and quality significantly.
2.  Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.

3.  Toss squash with melted butter, salt, and pepper until evenly coated. Arrange squash on rimmed baking sheet in single layer and roast in oven for about 15-30 minutes.  Check the bottom of the squash after 15 minutes for sufficient browning and caramelization.  You want a generous amount of browning.  Roast until bottom is thoroughly caramelized.
4.  Flip each piece over and roast another 10-15 minutes until second side is thoroughly browned.  If the tops of the squash start to get too dark, you can take them out early to avoid burning.  It will still taste amazing.

5.  While squash roasts, melt butter with chopped pecans in 8-inch skillet over medium-low heat. Cook, stirring frequently, until butter and hazelnuts are brown and fragrant.
6.  Let cool for 1 minute then stir in lemon juice and pinch of salt.

7.  Transfer squash to large serving platter. Drizzle butter mixture evenly over squash. Sprinkle with chives and serve.