Cinnamon Pecan Roasted Butternut Squash - Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

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.

Cinnamon Pecan Roasted Butternut Squash - Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

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.

Cinnamon Pecan Roasted Butternut Squash - Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

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.

Cinnamon Pecan Roasted Butternut Squash

Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

10 minutes30 minutes

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
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecan halves
  • 2 sprigs rosemary

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
  4. 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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