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Easy Maple Roasted Butternut Squash with Pecans

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This quick and easy roasted butternut squash with maple syrup and pecans is a no-fuss side dish that delivers incredible flavor with minimal effort. The skin is left on for faster prep and better texture, making it perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900 grams)
  • 3 tablespoons (60 ml) maple syrup
  • 1/2 cup (60 grams) raw pecan halves
  • 2 tablespoons (30 ml) olive oil
  • 1/2 teaspoon (3 grams) fine sea salt or kosher salt
  • 1/4 teaspoon (1 gram) freshly ground black pepper
  • 1/2 teaspoon (1 gram) ground cinnamon
  • Optional: fresh thyme leaves or flaky sea salt for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Scrub the butternut squash thoroughly under running water and pat dry. Cut off the stem end and bottom tip. Stand the squash upright and slice it in half lengthwise. Scoop out the seeds and stringy fibers.
  3. Place each half flat-side down and slice crosswise into 1-inch (2.5 cm) thick half-moons, then cut into 1-inch cubes.
  4. In a mixing bowl, whisk together the maple syrup, olive oil, salt, black pepper, and cinnamon until well combined.
  5. Add the cubed squash to the bowl and toss until every piece is evenly coated.
  6. Line a large baking sheet with parchment paper. Spread the glazed squash in a single layer, ensuring pieces are not touching or overlapping.
  7. Roast for 20 minutes without disturbing.
  8. Remove the baking sheet from the oven. Sprinkle the pecans evenly over the squash and gently toss. Return to the oven and roast for another 5 to 10 minutes, until the pecans are toasted and the squash is tender when pierced with a fork.
  9. Remove from the oven and let rest for 2 to 3 minutes. Transfer to a serving dish, garnish with fresh thyme or flaky sea salt if desired, and serve warm.

Notes

For even cooking, cut squash into uniform pieces. Do not overcrowd the baking sheet to ensure caramelization. Watch pecans closely during the last few minutes to prevent burning. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5-7 minutes.

Nutrition

Keywords: maple roasted butternut squash, roasted butternut squash with pecans, easy butternut squash recipe, quick side dish, vegan, gluten-free, fall recipe, Thanksgiving side dish

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