If you’re craving a cozy, flavorful side dish that has just the right amount of sweetness and crunch, the Roasted Maple Butternut Squash with Pecans Recipe is your new best friend. This dish shines with tender cubes of roasted butternut squash glazed in rich maple syrup and warming cinnamon, perfectly complemented by the toasted pecans’ nutty snap. It’s simple enough for a weeknight but impressive enough for holiday gatherings. Trust me, once you try this combination, it will become a staple in your kitchen rotation, delivering comfort and delight with every bite.
Ingredients You’ll Need
These ingredients are straightforward but together they create a symphony of flavors and textures that celebrate the natural sweetness of the butternut squash. Each component plays a crucial role, whether it’s enhancing taste, adding crunch, or bringing vibrant autumn colors to your table.
- 1 butternut squash, peeled with seeds removed & diced: The star of the dish, its smooth texture softens beautifully when roasted.
- 2 tablespoons olive oil: Helps the squash caramelize and develop a subtle richness during roasting.
- 2 tablespoons maple syrup: Adds natural sweetness and a deep, woodsy flavor that pairs perfectly with the squash.
- 1/2 teaspoon ground cinnamon: Brings warmth and spice, elevating the dish beyond ordinary roasted veggies.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances all the natural flavors.
- 1 cup whole pecans: Provides a crunchy texture and buttery flavor that contrasts beautifully with the soft squash.
How to Make Roasted Maple Butternut Squash with Pecans Recipe
Step 1: Preheat the Oven to 400°F
Starting with a hot oven is key to getting that gorgeous caramelization on the butternut squash. Set your oven to 400°F so it’s ready to go once your squash is prepped. This temperature ensures the squash softens perfectly while allowing the surface to become nicely golden.
Step 2: Toss the Squash with Seasonings
After peeling, seeding, and dicing your butternut squash, throw it into a mixing bowl. Add the olive oil, maple syrup, ground cinnamon, and kosher salt. Toss everything together until every cube is evenly coated. This step is where flavors start to meld, giving the squash its signature sweet and spiced character.
Step 3: Arrange the Squash on a Sheet Pan
Spread the coated squash pieces out in a single layer on a baking sheet. Giving them space ensures each piece roasts evenly and gets that beautiful roasted edge instead of steaming.
Step 4: Roast the Squash for 15 Minutes
Pop the sheet pan into the preheated oven and let the squash begin to roast. Fifteen minutes in, the cubes will start to soften and take on a light caramel color—this is when magic starts to happen.
Step 5: Add the Pecans and Continue Roasting
Carefully remove the pan from the oven and scatter the whole pecans over the partially cooked squash. Gently toss everything to disperse the pecans evenly. Pop the pan back in and roast for another 15 minutes. By the end, the squash is tender and caramelized while the pecans are toasted just right, adding a wonderful nutty crunch to the dish. Serve immediately for best results.
How to Serve Roasted Maple Butternut Squash with Pecans Recipe
Garnishes
Consider sprinkling some fresh chopped parsley or a pinch of freshly ground black pepper to add a bright contrast to the sweetness. A light drizzle of extra maple syrup right before serving can also amplify those maple notes in a delightful way. These simple touches bring an extra layer of freshness or depth to this already spectacular dish.
Side Dishes
This Roasted Maple Butternut Squash with Pecans Recipe pairs beautifully with roasted chicken, pork tenderloin, or even a juicy salmon fillet. The sweet and nutty flavor profile complements savory mains wonderfully. You can also add a side of steamed greens such as kale or sautéed Brussels sprouts to balance out the meal with some vibrant greens.
Creative Ways to Present
For a stunning presentation, serve the roasted squash and pecans over a bed of fluffy quinoa or wild rice. Another fun idea is to stuff the roasted mixture into hollowed-out acorn squash halves for an autumn-themed presentation that’s both festive and tasty. This dish also works well as a warm topping for a creamy salad or alongside a hearty grain bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted maple butternut squash with pecans in an airtight container in the refrigerator. It will keep well for 3 to 4 days, allowing you to enjoy those cozy flavors without needing to cook again immediately.
Freezing
You can freeze leftovers by placing the roasted squash and pecans in a freezer-safe container or bag. To maintain the texture best, freeze for up to 2 months, then thaw overnight in the fridge before reheating. Keep in mind the pecans might lose some crispness after freezing.
Reheating
To reheat, spread the squash and pecans on a baking sheet and warm in a 350°F oven for about 10 minutes until heated through. This method helps maintain the slight crispness on the edges that microwave reheating can’t preserve.
FAQs
Can I use frozen butternut squash for this recipe?
Absolutely! Just make sure to thaw and drain any excess moisture before tossing with oil, maple syrup, and spices. This prevents sogginess and helps with caramelization in the oven.
What if I’m allergic to pecans? Can I substitute another nut?
Yes, toasted walnuts or sliced almonds make excellent substitutes and provide a similar crunch. Just adjust the quantity and roasting time slightly to avoid over-toasting.
Is this dish vegan and gluten-free?
The Roasted Maple Butternut Squash with Pecans Recipe is naturally vegan and gluten-free, making it a wonderful option for many dietary needs without any modifications.
Can I add other spices to the recipe?
Definitely! Nutmeg, ground ginger, or even a pinch of smoked paprika can bring exciting new flavor dimensions. Just be mindful of balancing spices so the maple syrup’s sweetness still shines.
How do I peel and dice butternut squash safely?
Use a sharp vegetable peeler and a sturdy knife. Cut off each end, peel the skin completely, then slice lengthwise to scoop out seeds before dicing. Taking your time here will make the process safer and easier.
Final Thoughts
Give this Roasted Maple Butternut Squash with Pecans Recipe a try soon—it truly embodies the cozy, comforting flavors of fall in every bite. Whether for a special holiday feast or a simple weeknight side, it’s a dish that feels both indulgent and wholesome. I promise once you make it, you’ll keep coming back for more of that irresistible sweet and nutty goodness!
Print
Roasted Maple Butternut Squash with Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously sweet and savory roasted maple butternut squash with toasted pecans, seasoned with cinnamon and olive oil. This easy-to-make dish is perfect as a comforting side for fall and winter meals, combining the natural sweetness of butternut squash with the rich flavors of maple syrup and toasted pecans.
Ingredients
Butternut Squash Mixture
- 1 butternut squash, peeled with seeds removed & diced
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Nuts
- 1 cup whole pecans
Instructions
- Preheat Oven: Preheat your oven to 400° F (204° C) to prepare for roasting the butternut squash.
- Prepare Squash: Place the peeled and diced butternut squash into a mixing bowl. Add olive oil, maple syrup, ground cinnamon, and kosher salt. Toss everything well to evenly coat the squash with all the ingredients.
- Arrange on Sheet Pan: Transfer the coated butternut squash onto a sheet pan, spreading it out in a single layer to ensure even roasting.
- First Roast: Place the sheet pan in the preheated oven and roast the squash for 15 minutes.
- Add Pecans and Continue Roasting: Carefully remove the sheet pan from the oven and add the whole pecans to the squash. Gently toss to distribute the pecans evenly. Return the pan to the oven and roast for an additional 15 minutes until the squash is tender and pecans are toasted.
- Serve: Remove from oven and serve immediately for best flavor and texture.
Notes
- Ensure the butternut squash pieces are evenly sized for uniform cooking.
- Use fresh maple syrup for the best flavor impact.
- Watch carefully during the last few minutes of roasting to avoid burning the pecans.
- This dish pairs well with roasted meats or as a warm vegetarian side.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
