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Savory Tomato Squash

Prep: 10 minutes        Cook: 30 minutes        Serves: 4


  • 5 Tablespoons Small Batch Kitchen Heirloom Tomato Spread

  • 1 Winter Squash (recommend Carnival or Delicata squash)

  • 1 Tablespoon sunflower oil

  • 1/2 cup raw pecans

  • 3 Tablespoons butter (cubed and room temp)

  • 1.5 Tablespoons brown sugar

  • 1/8 teaspoon cinnamon

  • 1/8 teaspoon cayenne pepper

  • 1/4 teaspoon smoked paprika

  • 1/8 teaspoon Himalayan salt

  • 1/8 teaspoon black pepper

  • 1 Tablespoon water

  1. Preheat oven to 400 degrees F

  2. In a small pan, mix sugar, water, and spices over medium heat (simmer about 1-2 minutes)

  3. Toss pecans into sauce and coat

  4. Once pecans are entirely covered, place them individually on parchment paper on a plate. Place plate in the fridge to cool (pecans will be sticky)

  5. Slice squash into 1/2 inch slices

  6. Coat slices of squash with a bit of oil and a generous amount of salt and pepper

  7. Roast for 20 minutes, turning after 10-15 minutes

  8. Brown your butter by placing butter into lightly-colored pan/skillet on medium heat. Be sure to keep stirring butter around as butter begins to foam and sizzle

  9. As the butter begins to turn brown and the foam subsides, you will begin to smell the buttery and nutty notes!

  10. After butter is browned, add Small Batch Kitchen Heirloom Tomato spread, salt and pepper, and let simmer for about 3 minutes

  11. Plate the squash and spoon the sauce over top - do not toss or squash rings will break!

  12. Add caramelized pecans and enjoy!

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