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Maple Roasted Butternut Squash with Pecans

Maple roasted butternut squash with pecans is an easy sheet-pan side dish with tender, browned squash, toasted pecans, and a light maple glaze. Roasting at 425°F brings out the squash’s sweetness while the pecans toast during the final minutes.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp maple syrup pure
  • 0.5 tsp salt kosher
  • 0.25 tsp pepper ground black
  • 0.5 cup pecans chopped

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the squash with the olive oil, maple syrup, salt, and pepper in a large bowl.
  4. Spread the squash in a single layer on the prepared baking sheet.
  5. Roast for 15 minutes.
  6. Stir the squash and scatter the pecans over it.
  7. Roast for 8 to 12 minutes more, until the squash is tender and browned at the edges and the pecans are toasted.

Notes

For the best browning, spread the squash in a single layer. Store leftovers refrigerated for up to 4 days; freezing is not recommended because the squash softens. For a nut-free variation, use pumpkin seeds in place of pecans.