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Easy Maple Roasted Butternut Squash with Pecans

maple roasted butternut squash with pecans - featured image
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This easy maple roasted butternut squash with pecans is a quick and delicious side dish featuring caramelized squash, crunchy pecans, and a warm maple glaze. Perfect for weeknight dinners or holiday feasts.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cut into 1-inch cubes
  • 1 cup raw pecans, roughly chopped
  • 3 tablespoons pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  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 skin, then cut the flesh into 1-inch cubes.
  3. In a medium mixing bowl, toss the cubed squash with olive oil, cinnamon, salt, and pepper until evenly coated.
  4. Arrange the squash in a single layer on the prepared baking sheet, leaving space between pieces.
  5. Roast for 15 minutes. Remove the pan, flip each piece with a spatula, and scatter the pecans evenly over the squash.
  6. Drizzle the maple syrup over the squash and pecans. Return to the oven and roast for another 15-20 minutes, until the squash is fork-tender and the edges are caramelized. Watch closely in the last 5 minutes to prevent burning.
  7. Remove from the oven and let cool for 2-3 minutes. Transfer to a serving dish and serve warm or at room temperature. Garnish with fresh thyme or flaky sea salt if desired.

Notes

For best results, add pecans halfway through roasting to prevent burning. Use room-temperature maple syrup for even coating. Let the squash rest for 2-3 minutes before serving to allow the glaze to set. The flavors deepen after a day in the fridge, making this a great make-ahead dish.

Nutrition

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