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What's On Parker's Plate

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AppetizersVegetarian

Honey Pecan & Butternut Squash Bites

written by parkersplate November 21, 2018
Honey Pecan & Butternut Squash Bites

pecan and squash bitesThis appetizer is so easy and you may actually mistake it for dessert.  It’s that decadent and has the sweetest finish!  The drizzle of delish is with Buzz + Bloom Honey.  This is one of my go-to brands because it’s craft style honey with unique floral flavors from the natural pollen, so you really have a chance to elevate your holiday dishes.  If you want additional spice, just roast the pecans with butter, cumin, a bit of cayenne, kosher salt and brown sugar.  Ah-mazing!

pecan bites close up

pecan honey bitesWhether you’re dipping, spreading, cooking or spooning, Buzz + Bloom Honey is a great gift for anyone on your list this holiday season like the host that has everything or the foodie who enjoys cooking.  Look how super cute their packaging is!  Stocking stuffer, anyone?

buzz + bloomThis recipe was sponsored by Buzz + Bloom Honey, but all opinions are my own. Thank you for supporting the brands that keep bread on Parker’s Plate!

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Honey Pecan & Butternut Squash Bites
pecan and squash bites
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Prep Time 15 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
  • 1 butternut squash halved
  • olive oil
  • salt and pepper to taste
  • 15 ounces whole milk ricotta
  • 2 Tb honey Buzz and Bloom light and sweet honey
  • 1 tsp pumpkin pie spice
  • 30 pecans
  • 30 mini fillo cups Athens brand
Prep Time 15 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
  • 1 butternut squash halved
  • olive oil
  • salt and pepper to taste
  • 15 ounces whole milk ricotta
  • 2 Tb honey Buzz and Bloom light and sweet honey
  • 1 tsp pumpkin pie spice
  • 30 pecans
  • 30 mini fillo cups Athens brand
pecan and squash bites
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Half the butternut squash and remove seeds. Then, drizzle with olive oil, sprinkle with salt and pepper and roast at 400 for 30 minutes until squash is tender.
  2. Scoop out the cooked squash into a food processor with the ricotta, honey and pumpkin pie spice. Blend until whipped smooth. Use salt and pepper to taste.
  3. Pipe the squash mixture into mini fillo shells. Top with pecans and drizzle with more honey.
appetizerbutternut squashBuzz + Bloom HoneyhoneypecansThanksgivingvegetarian
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parkersplate

By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

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By day, I do cooking segments for TV shows around the country….by night, I’m a culinary goddess who gets her groove on in a kitchen that should have a dang disco ball spinning, there are so many ‘happy dances’ going on at meal time!

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