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Roasted Maple Butternut Squash With Toasted Pecans
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
- Diet: Vegan
Description
Diced butternut squash is combined with the most delicious buttery maple and pecan glaze! Flavors of warmth come through with the addition of cinnamon and black pepper. The pecans are added to the glaze at the end right before roasting for a little crunch. Yum!
Ingredients
Units
Scale
- 1 small butternut squash, diced, about 4 cups
- 5 tablespoons butter
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground black pepper
- 2 ounces chopped pecans
Instructions
- Prep: Preheat the oven to 400°F. Line a large baking sheet with aluminum foil and set aside.
- Cut: Peel the skin off the butternut squash using a potato peeler or a knife and cut it in half lengthwise. Scrape out the seeds and discard them. Cut the squash into 1/2” cubes and place in a large mixing bowl.
- Simmer: Melt the butter in a saucepan over medium heat. Add the maple syrup, cinnamon and ground black pepper and stir to combine. Bring the mixture to a boil. Turn the heat to low and allow the mixture to simmer for 10 minutes, or until it has reduced and slightly thickened. Make sure to stir occasionally so that it doesn’t burn or stick to the bottom of the pot. Once it has reduced, remove the pan from the heat and stir in the pecans.
- Roast: Pour the maple syrup mixture over the butternut squash and stir to coat so the squash is covered in the syrup on all sides. Pour the mixture onto the baking sheet and spread it into an even layer. Roast the squash in the oven for 15 minutes. Remove from the oven and mix up the squash. Return to the oven and bake again for another 10-15 minutes. The squash will be very tender. Enjoy!
Notes
If you make this recipe using frozen cubed butternut squash, make sure you let it thaw completely beforehand or your cook time will be a little longer.