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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 kid-approved, budget-friendly side dish that caramelizes to golden perfection with minimal effort. Perfect for busy weeknights or holiday feasts.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900g-1.4kg)
  • 3 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup pecan halves (about 60g)
  • 1 tablespoon maple syrup (for pecans)
  • Pinch of salt (for pecans)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the butternut squash: Cut off both ends, then cut in half where the narrow neck meets the round bulb. Stand each piece upright and peel with a vegetable peeler. Cut the bulb in half and scoop out seeds. Cut into 1-inch cubes.
  3. In a large mixing bowl, combine cubed squash, 3 tablespoons maple syrup, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon cinnamon (if using). Toss until evenly coated.
  4. Spread the squash in a single layer on the prepared baking sheet, giving them space.
  5. Roast for 25 minutes, flipping halfway through.
  6. While squash roasts, toss pecan halves with 1 tablespoon maple syrup and a pinch of salt in a small bowl until glossy.
  7. After 25 minutes, remove baking sheet from oven. Sprinkle glazed pecans over squash. Return to oven and roast for another 10-15 minutes, until squash is tender and pecans are toasted.
  8. Let cool on baking sheet for 5 minutes before serving. Adjust seasoning if needed.

Notes

Don’t skip flipping the squash halfway through for even caramelization. Watch pecans closely as they can burn quickly. For a savory version, skip cinnamon and add dried rosemary and garlic powder. For a spicy kick, add cayenne pepper. Leftovers can be stored in the refrigerator for up to 4 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

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

Find it online: https://clunkcook.com/easy-maple-roasted-butternut-squash-with-pecans/