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Easy Maple Roasted Butternut Squash with Candied Pecans

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This easy maple roasted butternut squash with candied pecans is a simple yet impressive side dish. Tender, caramelized squash cubes are tossed with maple syrup and warm spices, then topped with crunchy, buttery candied pecans for the perfect sweet and savory balance.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon kosher salt (Diamond Crystal; use ¾ teaspoon if using Morton’s)
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup pecan halves, raw and unsalted
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends of the butternut squash, then slice it in half where the narrow neck meets the bulbous bottom. Use a vegetable peeler to remove the skin from both pieces. Cut the neck into 1-inch cubes. Scoop the seeds out of the bottom portion with a spoon, then cut that into similar-sized cubes.
  3. In a large bowl, toss the cubed squash with olive oil, maple syrup, salt, pepper, cinnamon, and nutmeg until evenly coated. Spread the squash in a single layer on the prepared baking sheet, giving each cube space.
  4. Roast for 25 to 30 minutes, flipping the squash halfway through with a spatula, until edges are browned and caramelized and a fork slides easily into the center.
  5. While the squash roasts, make the candied pecans: Heat a small skillet over medium heat and add the butter. Once melted and foamy, add pecan halves, brown sugar, maple syrup, cinnamon, and a pinch of salt. Stir constantly for 3 to 4 minutes until the sugar melts and coats the pecans in a glossy, bubbling glaze. Remove from heat immediately when they smell toasty.
  6. Spread the candied pecans on a piece of parchment paper or a silicone mat in a single layer. Let them cool completely, about 10 minutes, until crisp.
  7. Transfer the roasted squash to a serving platter or bowl. Scatter the candied pecans over the top. Optionally, add a light sprinkle of flaky sea salt and a few fresh thyme leaves. Serve warm or at room temperature.

Notes

Don’t skip flipping the squash halfway through for even caramelization. Watch the pecans like a hawk—they go from perfect to burnt in about 30 seconds. Cut the squash evenly to ensure uniform cooking. Make extra pecans as they disappear fast. The squash tastes even better the next day as flavors meld. For a vegan version, replace butter with coconut oil or vegan butter. For a savory herb version, skip cinnamon and nutmeg and add fresh rosemary and thyme.

Nutrition

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

Find it online: https://cookdella.com/easy-maple-roasted-butternut-squash-with-candied-pecans/