Print

Easy Maple Roasted Butternut Squash with Pecans & Feta

Easy Maple Roasted Butternut Squash with Pecans & Feta - featured image
Print Recipe

This easy roasted butternut squash is tossed with maple syrup and olive oil, then roasted until caramelized and topped with crunchy pecans and salty feta. It’s the perfect balance of sweet and savory, ready in about 40 minutes.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons pure maple syrup (Grade A Dark Amber preferred)
  • 2 tablespoons olive oil (extra virgin or light)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cinnamon (optional)
  • Pinch of cayenne pepper (optional)
  • ½ cup pecan halves (or chopped pecans)
  • ⅓ cup crumbled feta cheese (preferably packed in brine)
  • 1 tablespoon fresh thyme leaves (optional)
  • Extra drizzle of maple syrup for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
  2. Cut off both ends of the butternut squash so it stands flat. Use a sharp vegetable peeler to remove the skin. Cut the squash in half lengthwise and scoop out the seeds. Cut into 1-inch cubes, trying to make them roughly the same size.
  3. In a large mixing bowl, combine the cubed squash, maple syrup, olive oil, salt, pepper, cinnamon (if using), and cayenne (if using). Toss with your hands until every piece is evenly coated.
  4. Spread the squash in a single layer on the prepared baking sheet, making sure there is space between pieces. Roast for 15 minutes.
  5. Flip each piece with a spatula or tongs. Roast for another 10-15 minutes, until the edges are deeply golden and the squash is fork-tender.
  6. In the last 5 minutes of roasting, sprinkle the pecan halves over the squash and return to the oven to toast.
  7. Remove the pan from the oven and let it cool for 2-3 minutes. Transfer to a serving platter or leave on the pan. Sprinkle crumbled feta and fresh thyme leaves over the top. Drizzle with extra maple syrup if desired.

Notes

For best caramelization, do not crowd the pan—use two pans if needed. Add pecans in the last 5 minutes to prevent burning. The dish is even better the next day as flavors meld. For a vegan version, omit feta or use vegan feta. Substitute pecans with walnuts or pumpkin seeds if needed.

Nutrition

Keywords: roasted butternut squash, maple roasted squash, butternut squash with feta, easy squash recipe, fall side dish, Thanksgiving side dish, vegetarian, gluten-free

Find it online: https://fizzlefork.com/easy-maple-roasted-butternut-squash-with-pecans-and-feta/