Name: Maple Pecan Roasted Butternut Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 large butternut squash (about 3 lbs, peeled, seeded and cut into 1 inch cubes); 1-1/2 tablespoons extra virgin olive oil; 1-1/2 tablespoons pure maple syrup; 1/3 teaspoon ground cinnamon; 1 teaspoon dried oregano or rosemary; 1/2 cup crushed pecans; salt and black pepper (to taste); 1/4-1/2 teaspoon cayenne pepper (optional)

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Maple pecan roasted butternut squash makes an easy, healthy and delicious side dish for fall.

Maple Pecan Roasted Butternut Squash make the perfect easy side dish!!

One of my favorite things about any meal is loading up on the side dishes. Carrots, mashed potatoes, brussels sprouts – you name it – I’m obsessed! During the fall, I love the abundance of seasonal squash every where you look. Butternut squash is one of my absolute favorites and I can seriously eat an entire squash all by myself in one sitting.

Peeling and cutting one doesn’t take very long but some days, when I’m short on time or just plain too lazy, I’ll toss the entire squash…skin on and all, into the oven or slow cooker for about an hour or so. Once it cooks up nice and soft, I can just scoop out the flesh which works great for soups & curries. So easy – no cutting or peeling needed.

Dousing them with a simple maple syrup and dried herbs is another one of my favorite ways to prepare it.

They roast up nice and tender with and the maple syrup caramelizing perfectly giving it the most wonderful cozy flavor.

I like mine best with a spicy kick, so I usually add a sprinkle of cayenne pepper but you could totally leave that out and it will still be amazing!

Roasted Butternut Squash make the perfect easy side dish

You can easily double the recipe if you plan on serving a crowd at Thanksgiving or a holiday gathering. I can honestly eat the entire batch by myself in one sitting. It’s so simple and super tasty!

5 from 2 votes

Maple Pecan Roasted Butternut Squash

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Roasted butternut squash with maple syrup and pecans makes an easy and sweet side dish for fall.

Course: Side Dish

Cuisine: American, Holiday

Keyword: easy fall vegetable side dish, holiday vegetable side dish, roasted squash

Servings: 4 servings

Calories: 108 kcal

Ingredients

1 large butternut squash about 3 lbs, peeled, seeded and cut into 1 inch cubes
1-1/2 tablespoons extra virgin olive oil
1-1/2 tablespoons pure maple syrup
1/3 teaspoon ground cinnamon
1 teaspoon dried oregano or rosemary
1/2 cup crushed pecans
salt and black pepper to taste
1/4-1/2 teaspoon cayenne pepper optional

Instructions

Preheat oven to 400 F degrees.
Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray.
Spread butternut squash cubes out on the baking sheet. Drizzle evenly with olive oil then sprinkle with oregano, ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.
Place in the oven and roast for 30 minutes (rotating pan if necessary half-way). Add crushed pecans and return to oven for an additional 5-6 minutes or until squash is tender. Remove from oven and serve immediately or allow to cool.

Nutrition Facts

Maple Pecan Roasted Butternut Squash

Amount Per Serving (1 serving (1/4 recipe))

Calories 108 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g5%

Potassium 50mg1%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 80IU2%

Calcium 11mg1%

Iron 0.3mg2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

More easy sides:

Slow Cooker Orange Glazed Carrots