Pecan Crusted Salmon with Butternut Squash

Today's recipe was inspired by Kalyn's Kitchen. Although the salmon was relatively quick to make, the meal took longer because of the squash.

Ingredients:

• 1 butternut squash
• 2 tbsp butter
• 2 tsp cinnamon powder
• 2 tsp maple syrup
• 2 salmon filets
• 4 tbsp chopped pecans
• 1 tsp salt
• 1 tsp pepper corn
• 1 tsp rosemary
• 1 tablespoon jalapeno honey mustard
• 1 tsp mayonnaise

Steps:

1. Preheat the oven to 400°F. Cut the squash in half and scoop out the seeds.

2. Place the squash cut-side down in a pan with a 1/4 inch water and bake for 35 minutes.

3. You don't need to start this step until you have about 15 minutes left on the timer for the squash. Turn the oven up to 425°F. Put pecan, salt, pepper corn, rosemary, mustard and mayonnaise in a food processor and blend.

 

4. Coat the salmon with the mustard mixture. Remove the squash from the oven and place the salmon in for 10 minutes.

5. Put a tablespoon of butter in each half of the squash, add a tsp of cinnamon powder and drizzle maple syrup on top. When there is 5 minutes remaining in the salmon timer, put the squash back in the oven.

6. At this point, you can probably quickly whip up some instant mashed potatoes.

7. When the fish and squash are done, plate and serve.