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Maple Roasted Butternut Squash with Pecans

maple roasted butternut squash - featured image
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A quick and flavorful side dish featuring roasted butternut squash glazed with maple syrup and topped with toasted pecans, perfect for fall gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons pure Grade A maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel the butternut squash with a vegetable peeler, cut it in half lengthwise, remove seeds with a spoon, and chop into roughly 1-inch cubes.
  3. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, stirring frequently to avoid burning.
  4. In a large mixing bowl, whisk together maple syrup, olive oil, ground cinnamon, salt, black pepper, and fresh thyme leaves if using.
  5. Add the cubed butternut squash to the glaze mixture and toss gently but thoroughly until each piece is evenly coated.
  6. Spread the glazed squash cubes in a single layer on a rimmed baking sheet, avoiding overcrowding.
  7. Roast for 30-35 minutes, flipping the squash cubes gently halfway through to encourage even browning.
  8. In the last 5 minutes of roasting, sprinkle the toasted pecans over the squash and return to the oven to warm through.
  9. Remove from the oven and let cool for 5 minutes before serving.

Notes

Use a sharp vegetable peeler for easier peeling. Soften squash by microwaving halves for 2 minutes before peeling if desired. Cut squash into uniform 1-inch cubes for even roasting. Avoid overcrowding the baking sheet to prevent steaming. Toast pecans separately to avoid burning. Toss squash halfway through roasting to prevent maple syrup from burning. Fresh ground cinnamon enhances flavor. For nut-free version, substitute pecans with toasted pumpkin seeds. Maple syrup can burn if oven is too hot or roasting too long, so watch carefully.

Nutrition

Keywords: maple roasted butternut squash, pecans, fall recipe, roasted squash, maple syrup glaze, easy side dish, vegetarian, gluten-free

Find it online: https://siennaspoon.com/maple-roasted-butternut-squash-recipe-easy-5-step-guide-with-pecans/