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Creamy Maple Roasted Butternut Squash with Pecans

Creamy Maple Roasted Butternut Squash - featured image
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A simple yet luxurious side dish featuring roasted butternut squash cubes coated in a rich maple syrup and butter glaze, finished with toasted pecans for crunch.

Ingredients

Scale
  • 2 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1/4 cup pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup raw pecans, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C) and place the rack in the center.
  2. Toast pecans in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Remove, chop roughly, and set aside.
  3. In a large bowl, whisk together olive oil, maple syrup, melted butter, salt, pepper, and cinnamon to form a glossy glaze.
  4. Add squash cubes to the bowl and toss until evenly coated. Let sit for 5 minutes.
  5. Line a large rimmed baking sheet with parchment paper. Spread squash in a single layer, ensuring pieces do not touch.
  6. Roast for 25-30 minutes, flipping halfway through, until tender with caramelized, crisp edges.
  7. Remove from oven, sprinkle with toasted pecans, and toss gently. Serve immediately.

Notes

Ensure squash cubes are uniform in size for even cooking. Do not overcrowd the pan to prevent steaming; use two pans if necessary. Toasting the pecans is essential for flavor. Use real maple syrup, not pancake syrup. For dairy-free, substitute butter with coconut oil.

Nutrition

Keywords: butternut squash, maple syrup, roasted vegetables, pecans, fall recipes, Thanksgiving side, gluten-free, vegetarian, easy side dish, autumn cooking

Find it online: https://lindabake.com/creamy-maple-roasted-butternut-squash-with-pecans-easy-side-dish/