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Maple Roasted Butternut Squash with Pecans: Best Easy Side

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This Maple Roasted Butternut Squash with Pecans is a simple yet stunning side dish that caramelizes beautifully in the oven. With just a handful of ingredients, it’s perfect for holidays, potlucks, or any night you want a vegetable dish that steals the show.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs / 1.4 kg), peeled and cut into 1-inch cubes (about 6 cups)
  • 1/3 cup (80 ml) pure maple syrup (Grade A dark amber preferred)
  • 1 cup (100 g) pecan halves (raw, toasted)
  • 3 tablespoons (42 g) unsalted butter
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 g) kosher salt
  • 1/2 teaspoon (1 g) freshly ground black pepper
  • 1/2 teaspoon (1 g) ground cinnamon (optional)
  • Pinch of cayenne pepper (optional)
  • Fresh thyme or rosemary sprigs for garnish (optional)
  • Flaky sea salt (like Maldon) for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Prepare the butternut squash: Cut off both ends, stand upright, and slice down the middle. Scoop out seeds and stringy bits. Peel each half with a vegetable peeler, then cut into 1-inch cubes. You should have about 6 cups.
  3. Make the maple butter mixture: In a small saucepan over medium heat, combine maple syrup, butter, olive oil, salt, pepper, and cinnamon (if using). Stir until butter is melted and well combined. Do not let it boil. Remove from heat and stir in cayenne (if using).
  4. Toss the squash: Place cubed squash in a large mixing bowl. Pour warm maple mixture over the top and toss gently with a spatula until every piece is coated.
  5. Arrange on a large rimmed baking sheet (18×13 inches / 45×33 cm) in a single layer, leaving space between cubes. Reserve the bowl.
  6. Roast for 25 minutes.
  7. While squash roasts, prepare the pecans: In the reserved bowl, toss pecan halves with about 1 tablespoon of the maple mixture left in the saucepan (or use 1 teaspoon maple syrup and a pinch of salt).
  8. After 25 minutes, remove baking sheet from oven. Sprinkle pecans evenly over squash and gently stir. Return to oven.
  9. Roast for another 15-20 minutes, until squash is tender when pierced with a fork and edges are deeply caramelized. Watch closely during the last 5 minutes to prevent burning.
  10. Remove from oven and let rest on baking sheet for 5 minutes. Transfer to a serving dish, garnish with fresh thyme or rosemary (if using), and sprinkle with flaky sea salt (if using).

Notes

For best results, use real maple syrup (not pancake syrup). Add pecans halfway through roasting to prevent burning. The dish can be prepped a day ahead: store cubed squash and maple mixture separately in the fridge. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8-10 minutes for best texture. Not recommended for freezing.

Nutrition

Keywords: maple roasted butternut squash, roasted butternut squash with pecans, easy butternut squash recipe, holiday side dish, fall vegetable side, gluten-free side dish, vegetarian side dish

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