Prepare to transform an ordinary vegetable into a culinary masterpiece that will have your family and friends begging for seconds! This roasted butternut squash with maple pecans is not just a side dish—it's a flavor explosion that combines the creamy, sweet essence of butternut squash with the rich, caramelized crunch of toasted pecans and a luxurious maple glaze. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the pickiest eaters.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1/4 cup maple syrup
- 1/2 cup pecans, chopped
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds with a spoon, and then cube the flesh into roughly 1-inch uniform pieces.
- Place the cubed butternut squash in a large mixing bowl. Drizzle olive oil over the squash and sprinkle with salt. Toss the cubes until they are evenly coated with oil and seasoning.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This will help the squash roast evenly and develop golden brown edges.
- Roast the squash in the preheated oven for 20-25 minutes, turning the pieces once halfway through cooking to ensure even caramelization.
- While the squash is roasting, roughly chop the pecans and toast them in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.
- During the last 5 minutes of roasting, drizzle maple syrup over the squash and sprinkle the toasted pecans on top. Return to the oven to allow the maple syrup to caramelize.
- Remove from the oven and let the squash rest for 2-3 minutes. Transfer to a serving dish and garnish with additional toasted pecans if desired.
Tips
- Choose a firm butternut squash with smooth, unblemished skin for the best texture and flavor.
- Use a sharp vegetable peeler and a sturdy cutting board to safely cube the squash.
- Don't overcrowd the baking sheet—give the squash cubes space to roast, not steam.
- Stir the squash halfway through cooking to ensure even caramelization and golden-brown edges.
- Toast pecans carefully: keep them moving in the skillet to prevent burning and maximize their nutty flavor.
- For extra richness, consider adding a sprinkle of cinnamon or a dash of cayenne for a subtle heat.
- Let the squash rest briefly after roasting to allow the maple syrup to set and flavors to meld.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
