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Easy Maple Roasted Butternut Squash with Feta

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Sweet maple syrup, salty feta, and crunchy pecans transform simple roasted butternut squash into an irresistible side dish that steals the show at any meal. This easy recipe delivers caramelized edges and cozy autumn flavors in about 40 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup pecan halves, roughly chopped
  • 1/3 cup feta cheese, crumbled (from a block, not pre-crumbled)
  • 4–5 sprigs fresh thyme, leaves stripped
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Optional garnish: fresh parsley or basil, chopped

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: Cut off both ends, stand upright, and slice in half lengthwise. Scoop out seeds and stringy bits. Use a vegetable peeler to remove the tough skin. Cut flesh into 1-inch cubes, as uniform as possible.
  3. In a large mixing bowl, combine cubed squash with olive oil, maple syrup, salt, pepper, and fresh thyme leaves. Toss until every piece is coated.
  4. Spread squash in a single layer on a large rimmed baking sheet, leaving space between pieces. Reserve the bowl.
  5. Roast for 20 minutes.
  6. Remove baking sheet from oven. Flip each piece of squash. In the reserved bowl, toss chopped pecans with about 1 teaspoon maple syrup and a pinch of salt. Scatter pecans around the baking sheet among the squash pieces.
  7. Return to oven and roast for another 15-20 minutes, until squash is tender when pierced with a fork and has deep golden-brown edges. Watch pecans closely in the last 5 minutes to prevent burning.
  8. Remove from oven and let cool for about 2 minutes. Sprinkle crumbled feta evenly over the warm squash.
  9. Transfer to a serving platter. Garnish with fresh parsley or basil if desired. Add an extra crack of black pepper and a tiny drizzle of maple syrup if desired. Serve warm or at room temperature.

Notes

For best results, don’t crowd the pan—space allows caramelization instead of steaming. Cut squash into uniform 1-inch cubes for even cooking. Flipping halfway through ensures even browning. Let feta come to room temperature before adding for better softening. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes to re-crisp. Can be made vegan by omitting feta and adding toasted pumpkin seeds or nutritional yeast.

Nutrition

Keywords: maple roasted butternut squash, roasted butternut squash with feta, butternut squash with pecans, fall side dish, Thanksgiving side dish, easy roasted squash, maple syrup squash

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