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
Scale
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.
