Cinnamon Pecan Roasted Butternut Squash
Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.
Whoa. Guys. This squash though.
With a little bit of maple syrup, brown sugar, cinnamon and a touch of nutmeg, this will be your favorite side dish for the entire season. And the pecans provide that perfect crunch in their candied, sweet glory.
It’s also the easiest thing you’ll ever make. Simply toss in your seasonings right on the pan and pop it in the oven. One single pan. That’s it.
Cinnamon Pecan Roasted Butternut Squash
Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.
Ingredients
- 1 large butternut squash, (about 3 pounds), peeled, seeded and cut in 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pecan halves
- 2 sprigs rosemary
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
- Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
- Serve immediately, garnished with rosemary, if desired.
Notes
*Baking time may need to be adjusted depending on the thickness of the butternut squash.
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Damn Delicious! I omitted the sugar; it doesn’t need it. The slightly roasted pecans put if over the top. Thanks for the recipe.
Will this be yummy using sweet potatoes instead of butternut squash?
I’ve been making this recipe for the past couple years. It’s absolutely delicious and has become my staple butternut squash recipe!
This was the best butternut squash. Easy to prepare. Only thing I did not add was the nutmeg which I was out off. Will prepare it again soon.
Can the squash be cubed the night before and put together the next day?
I have a bumper crop of butternut squash! Yep, making this tonight! I know it’ll taste delicious! Easy too!
Has anyone every tried adding salt to the dish? I wonder if it would totally throw it off or would it be a nice touch of salty. Thoughts?!
This side dish was a hit with the whole family! I will definitely be making this on Thanksgiving Day!
Yummy, made with Thanksgiving turkey. Delicious, will definitely make again
Serving this tomorrow night but will be rushed for time. Can I make it tonight, refrigerate, and warm it up tomorrow? Wonder if the flavor would change.’
I made this last year for Thanksgiving and I’m doing it again this year! I think is has become a favorite
Want to make this and take it to a friend’s where we will have Thanksgiving. Can I make it in a crock pot perhaps? So it can be served warm?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Christy!
I have a bunch of Frozen butternut squash, can vegetables that have been frozen be roasted?
I recommend using fresh.
I was wondering if anyone has any ideas on how to peel the squash un-cooked?? Cause that is a total pain in the rear!!
I know you will find this surprising. you cut off the round bulb and the top. then you can actually use a peeler and it will easily be peeled. to make it a little easier to cut it so you don’t hurt yourself microwave it about one minute and then its easier to slice the ends off and after it is peeled to slice off rounds so you can cube it. It’s really not as hard as it seems. Just heat it in the microwave a minute or so before starting. Then you realize to buy one with a longer neck and a smaller bulb. When I make soup with butternut squash I just bake it for 1 hour and the meat is so easy to use and you don’t even need to struggle with it. be sure when you bake it for an hour for soups to put it on a pan or cookie sheet with foil so you wont have any leakage mess. Enjoy!!!!
This was fabulous. The combination of maple syrup, brown sugar, and pecans with the butternut squash was perfect! We loved it! Another winner. Thank you!
Wow, was this good. We loved your recipe, thank you so much for sharing it. The squash was fabulous prepared this way. I didn’t have any fresh rosemary… so I used ground rosemary, it worked well in this dish. It is a wonderful dish that is quick and easy to make with excellent results. We will enjoy this often. Made for Best of 2016.
I just made this for dinner and it was my type of recipe – super easy, fast to get into the oven and really tasty. I did make a few minor tweaks, adding some chopped figs and chopped walnuts instead of pecans. I also didn’t have rosemary sprigs so I tossed in about a tbsp of dried rosemary with the other spices. The cooking was spot on. This would make a great side dish for Thanksgiving!
I’m thinking this would be a great way to prepare sweet potatoes!
Yes, absolutely!
Can sweet potatoes be substituted for the squash?
Yes, absolutely.
I made it this Sunday afternoon – thank you! It was DELICIOUS!