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Maple Roasted Butternut Squash with Pecans

Maple roasted butternut squash gets tender and browned at the edges in a hot oven, with fragrant pecans added near the end. Pure maple syrup brings a gentle sweetness to this easy sheet-pan side dish.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 174
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Toss the squash with the olive oil, pure maple syrup, kosher salt, and black pepper.
  4. Spread the squash in a single layer on the baking sheet.
  5. Roast for 20 minutes.
  6. Stir the squash and scatter the pecans over it.
  7. Roast for 8 to 12 minutes more, until the squash is fork-tender and browned at the edges and the pecans are fragrant.

Notes

For the best browning, spread the squash in a single layer without crowding the baking sheet. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a nut-free variation, use pumpkin seeds in place of the pecans.