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Maple Roasted Butternut Squash With Pecans – Holiday Side Dish Recipe

Maple roasted butternut squash gets tender with browned edges in the oven, then is tossed with pecans for a fragrant holiday side dish. A simple maple syrup finish brings together the sweet squash and crunchy nuts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash 3-pound, peeled, seeded, and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp pure maple syrup
  • 0.75 cup pecans chopped

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the squash with the olive oil, salt, and pepper on the baking sheet.
  4. Spread the squash in a single layer.
  5. Roast for 20 minutes.
  6. Stir the squash.
  7. Drizzle it with the maple syrup.
  8. Add the pecans and toss to coat.
  9. Roast for 8 to 10 minutes more, until the squash is fork-tender with browned edges and the pecans are fragrant.

Notes

For even browning, spread the squash in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended because the squash can become soft. For a nut-free swap, use pumpkin seeds instead of pecans.