INGREDIENTS
1
medium butternut squash (about 1kg | 2.2lb)
1/4 cup
| 2.8oz) unpasteurized honey
2 tbsp
extra-virgin olive oil
1 tbsp
Dijon mustard
1 tbsp
finely chopped fresh sage leaves
1 tsp
finely chopped fresh thyme
1 tsp
salt (I use Himalayan salt)
1/2 tsp
ground black pepper
3 tbsp
chopped pecans