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+ servings

Maple Pecan Roasted Butternut Squash

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 108 kcal


  • 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


  1. Preheat oven to 400 F degrees.
  2. Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray.
  3. 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.
  4. 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.