Celebrate the flavors of the season with maple pecan roasted butternut squash. As the cooler months roll in, butternut squash takes center stage, offering a vibrant and versatile ingredient for autumn and winter dishes. Known for its subtly sweet taste and creamy texture, butternut squash is a seasonal favorite that's both delicious and nutritious. Rich in vitamins A and C, as well as fiber, it not only adds a hearty element to meals but also contributes to a well-rounded diet.

This recipe elevates the natural sweetness of butternut squash by drizzling it with maple syrup and sprinkling crunchy pecans on top before roasting. The maple syrup caramelizes during roasting, enhancing the squash's inherent sweetness, while the pecans add a delightful nutty crunch. The result is a harmonious blend of flavors and textures that transforms this humble squash into a comforting and inviting dish. Making this dish is a simple yet flavorful addition to any autumn or winter table, showcasing the best of seasonal produce in a delicious and nutritious way.

maple pecan roasted butternut squash

prep time: 20 min
cook time: 20-30 min

2-3 servings

Dish ingredients

3-4 cups butternut squash

1/4-1/2 cup pecan halves

Sauce Ingredients

2 tbsp maple syrup

1/2 tsp apple cider vinegar

1 tbsp vegetable broth

1 tbsp orange juice

1/4 tsp salt

Topping:

1 tbsp maple syrup

1/8 tsp cinnamon

1/8 tsp ground rosemary

Preparation

1. Preheat oven to 400° F, use center rack placement and prepare a large baking sheet.

2. Prepare butternut squash. Clean, peel, remove seeds and cube butternut squash into approximately 1 inch cubes.

3. Place in large bowl then add sauce ingredients (just 2 tbsp of maple syrup, apple cider vinegar, vegetable broth, orange juice, and salt) mixing well until squash is thoroughly coated.

4. Use a slotted spoon to place coated butternut squash cubes onto the prepared baking sheet. Retain the left-over sauce in the bowl.
   Spread the cubes out evenly.
   Bake for 20 minutes, uncovered.

5. Place the halved pecans into the bowl of leftover sauce and mix well. Set aside.

6. Remove roasted squash from oven after 20 minutes. With a thin spatula, gently lift and move all roasted butternut squash to the center of baking sheet. Dump the leftover sauce with pecans all over the pile of squash. Use spatula to gently mix again, then spread coated squash and pecans evenly on baking sheet. Bake for another 10 minutes.

7. Remove roasted squash and pecans from oven after 10 minutes. With a thin spatula, gently lift and move all roasted butternut squash to the center of baking sheet again.

8. Spread topping ingredients (1 tbsp maple syrup, cinnamon and rosemary *) on the pile. Use spatula to gently mix again, then spread coated squash and pecans evenly on baking sheet. Taste test and serve on pan. Enjoy!

* for those who eat meat, chopped bacon added with toppings can be an excellent addition.

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