Easy to make with just a few ingredients is Roasted Maple Butternut Squash with Pecans. This is a simple fall side dish with butternut squash, oil, maple syrup, cinnamon, and pecans!
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Roasted Butternut Squash with Maple Syrup
Easy enough for a fall weeknight meal but tasty enough for the Thanksgiving table.
Butternut squash has become such a fall staple, and for good reason. Originally cultivated from a mix of a pumpkin and a gooseneck squash, butternut squash has only been around since the 1940’s and has skyrocketed in popularity.
Butternut Squash has a taste similar to a pumpkin which I think it why it has gained such popularity. One of the best parts in my opinion about butternut squash is that is can be made sweet or savory.
In this recipe for roasted butternut squash we are going with a slight sweetness!
Just a little maple syrup with cinnamon goes a long way to give that sweet fall flavor everyone loves.
ingredients
- Butternut Squash – The star of this dish, butternut squash is a winter squash and usually widely available in fall and winter. If you are lucky enough some grocery stores might even have butternut squash pre-peeled and even pre-diced!
- Olive Oil – To keep the everything from sticking together this need quite a bit of olive oil when roasting, the good news is it isn’t too much that leaves the squash soggy.
- Maple Syrup – For sweetening the dish maple syrup plays so well with the butternut, just make sure it is 100% maple syrup and not the artificial kind!
- Ground Cinnamon – Because butternut squash is so closely related to the pumpkin it is no wonder that it goes so well with cinnamon. Not too much to overpower everything but just enough to really bring that fall flavor forward.
- Kosher Salt – If you don’t have kosher salt use sea salt in its place.
- Pecans – The pecans so so so good in this dish, they have just enough time to cook up all of the flavors in the pan and their nutty flavor helps play off the subtle nuttiness of the butternut squash!
For a complete detailed list of the ingredients continue towards the bottom of the page.
pro tip
To make peeling and dicing the butternut squash easier do this: Carefully poke your butternut squash with a fork serveral times on each side. Place the squash in the microwave and cook for 3 minutes. Let rest at least 5 minutes. Then proceed to peel, deseed, and dice your butternut squash, it should be softer now making it much easier!
instructions
Preheat your oven to 400° F.
Once the butternut squash is peeled and diced add to a mixing bowl. Add the olive oil, maply syrup, cinnamon, and slat to the bowl. Toss everything well to combine.
Transfer the butternut squash to a sheet pan, spread out to a single layer.
Transfer to the oven. Cook 15 minutes.
Carefully take the sheet pan out and add the pecans. Toss everything gently to disperse the pecans. Transfer back to the oven and cook another 15 minutes. Remove from oven and serve immediately.
tips, tricks and questions
Can you make butternut squash the night before?
You can have everything prepped! To prep this ahead just peel and dice the squash and add to a bowl along with the olive, maple syrup, cinnamon, and salt. Cover and refrigerate. When you are ready to cook transfer the contents of the bowl to a sheet pan and continue the recipe as written.
Do you need to peel butternut squash before roasting?
Technically NO! The skin of butternut squash is edible. So if you really don’t want to peel it you technically don’t have to. BUT I will note, the skin is really tough and I don’t like the skin even when roasted so it is highly suggested to peel it!
If you like this Roasted Maple Butternut Squash Recipe you might also like:
Roasted Maple Butternut Squash
Simple yet delicous this Roasted Maple Butternut Squash with Pecans is a perfect fall side dish.
Ingredients
- 1 butternut squash, peeled with seeds removed & diced
- 2 tablespoon olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup whole pecans
Instructions
- Preheat your oven to 400° F.
- Once the butternut squash is peeled and diced add to a mixing bowl. Add the olive oil, maply syrup, cinnamon, and slat to the bowl. Toss everything well to combine.
- Transfer the butternut squash to a sheet pan, spread out to a single layer.
- Transfer to the oven. Cook 15 minutes.
- Carefully take the sheet pan out and add the pecans. Toss everything gently to disperse the pecans. Transfer back to the oven and cook another 15 minutes. Remove from oven and serve immediately.
Notes
To make peeling and dicing the butternut squash easier do this: Carefully poke your butternut squash with a fork serveral times on each side. Place the squash in the microwave and cook for 3 minutes. Let rest at least 5 minutes. Then proceed to peel, deseed, and dice your butternut squash, it should be softer now making it much easier!
Nutrition Information:
Yield:
6Serving Size:
1/6th the dishAmount Per Serving: Calories: 191Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 107mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 2g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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