Irresistible Roasted Butternut Squash with Maple Pecans in 10 Minutes

Every October, when the air turns crisp and leaves start falling, I get this undeniable craving for Roasted Butternut Squash with Maple Pecans. It’s the dish that somehow manages to appear at every family gathering, potluck, and cozy weeknight dinner in our house. The magic? You get restaurant-worthy flavor with just 10 minutes of hands-on work. The natural sweetness of the squash caramelizes beautifully in the oven, while those maple-glazed pecans add the perfect crunch. Honestly, I’ve seen people pick this simple side dish over dessert at Thanksgiving! It’s become my secret weapon for making vegetables exciting – even picky eaters can’t resist that sweet-savory combo.

Why You’ll Love This Roasted Butternut Squash with Maple Pecans

This recipe has stolen hearts (and stomachs) for good reason:

• Weeknight easy – just 10 minutes of prep before the oven does the work
• The perfect sweet-savory balance that makes veggies exciting
• Crowd-pleasing magic – even veggie skeptics ask for seconds
• That addictive maple-pecan crunch transforms simple squash into something special
• Leftovers taste even better the next day (if you have any!)

Ingredients for Roasted Butternut Squash with Maple Pecans

Here’s everything you’ll need to make this cozy fall dish sing – I promise every ingredient pulls its weight:

• 1 medium butternut squash (about 2 lbs), peeled and cubed into 1-inch pieces (the uniform size helps them roast evenly)
• 2 tbsp olive oil – my trick is to use the good stuff since it coats every cube
• 1/2 tsp salt and 1/4 tsp black pepper (don’t skip this – it makes the natural sweetness pop!)
• 1/2 cup pecans – whole or roughly chopped, your preference (I like bigger pieces for crunch)
• 2 tbsp pure maple syrup – the real stuff, not pancake syrup (trust me, you’ll taste the difference)
• 1 tbsp butter – makes the pecans extra rich and glossy
• 1/4 tsp cinnamon – just enough to whisper “autumn” without overwhelming

Equipment You’ll Need

Gather these trusty tools – nothing fancy required:

• A sturdy baking sheet (half-sheet pan works perfectly)
• Sharp chef’s knife for tackling that squash
• Large mixing bowl for tossing
• Small skillet for toasting pecans

How to Make Roasted Butternut Squash with Maple Pecans

This recipe comes together like magic – just follow these simple steps for perfect results every time. I’ve made this so often I could do it in my sleep, but I’ll walk you through each part carefully!

Preparing the Squash

First, tackle that squash – don’t let it intimidate you! I always cut off both ends to create stable flat surfaces. Then stand it upright and carefully peel downward with a sharp knife (watch those fingers!). Scoop out the seeds with a spoon, then cut into 1-inch cubes. Uniform pieces mean even roasting – no mushy bits alongside hard chunks!

Roasting the Squash

Preheat your oven to 400°F – this is crucial for proper caramelization. Toss those beautiful orange cubes with olive oil, salt, and pepper until they’re evenly coated. Spread them in a single layer on a baking sheet (crowding causes steaming, not roasting). Pop them in the middle rack for about 25 minutes – you’ll know they’re done when a fork slides in easily and edges turn golden.

Making the Maple Pecans

While the squash roasts, work your pecan magic! Toast pecans in a dry skillet over medium heat for 2 minutes until fragrant. Reduce heat to medium-low and add maple syrup, butter, and cinnamon. Stir constantly for about 90 seconds – the syrup will bubble furiously, so don’t walk away! When the mixture thickens and coats the pecans beautifully, immediately remove from heat to prevent burning.

Now just sprinkle those glorious maple pecans over your roasted squash and prepare for compliments!

Tips for Perfect Roasted Butternut Squash with Maple Pecans

After making this dish dozens of times, I’ve picked up some tricks that make it foolproof:

• Parchment paper is your friend – prevents sticking AND makes cleanup a breeze
• Don’t skimp on the oil – every cube needs a glossy coat for maximum caramelization
• Toast pecans first – brings out their natural oils before adding the maple mixture
• Watch that syrup! – maple can go from golden to burnt in seconds, so stay close to the stove

Variations and Substitutions

Don’t have exactly these ingredients? No sweat – this recipe is wonderfully adaptable! Swap pecans for walnuts or almonds if that’s what’s in your pantry. Honey works instead of maple syrup (though you’ll lose some depth). Vegan? Use coconut oil instead of butter. And if you’re feeling fancy, toss in some dried cranberries or orange zest for extra zing!

Serving Suggestions

This roasted butternut squash shines alongside so many dishes! My family loves it with simple roasted chicken or pork chops. For vegetarian meals, try it over quinoa salad or with creamy polenta. It even makes a stunning holiday side – just watch it disappear next to your Thanksgiving turkey!

Storage and Reheating

Leftovers? Lucky you! Store cooled squash in an airtight container in the fridge for up to 3 days. To reheat, spread on a baking sheet at 350°F for 10 minutes – the oven brings back that perfect caramelized texture better than the microwave ever could.

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (nutrition varies slightly based on your exact ingredients, but these are solid estimates):

• Serving Size: About 1/4 of the recipe
• Calories: 220 – totally worth every bite!
• Sugar: 8g (mostly from that gorgeous maple syrup)
• Sodium: 300mg (go easy if you’re watching salt intake)
• Fat: 15g (the good kind from olive oil and pecans)
• Fiber: 4g – squash is secretly a fiber superstar
• Protein: 2g (pair it with some protein for a balanced meal)

Remember folks, these numbers are estimates – your actual values might dance around a bit depending on your squash size or how generous you are with those maple pecans (no judgment here!).

Frequently Asked Questions

Over the years, I’ve gotten some great questions about this recipe – here are the ones that pop up most often:

Can I use pre-cut squash from the store? Absolutely! It’ll save you time, though I find freshly cut squash often has better texture. Just pat the pre-cut pieces dry if they seem watery.

How can I make this vegan? Easy swap – use coconut oil instead of butter for the pecans. The maple syrup already does its magic without dairy!

My pecans burned – what went wrong? Oh no! The maple syrup mixture cooks FAST. Keep the heat medium-low and stir constantly – it only needs about 90 seconds.

Can I make this ahead for Thanksgiving? You bet! Roast the squash up to 2 days ahead, then reheat with the pecans added fresh. The flavors actually deepen beautifully.

Is there a nut-free version? Try toasted pumpkin seeds instead – they give that same satisfying crunch without the nuts!

For more delicious recipes and inspiration, be sure to check out our Pinterest page!

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