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Cinnamon Pecan Roasted Butternut Squash - This easy roasted butternut squash is baked until caramelized with all the cozy fall spices - brown sugar, cinnamon, nutmeg and rosemary!

This easy roasted butternut squash is baked until caramelized with all the cozy fall spices – brown sugar, cinnamon, nutmeg and rosemary!

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

Featured Comment

I’ve been making this recipe for the past couple years. It’s absolutely delicious and has become my staple butternut squash recipe!
Matt
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Why you’ll love Cinnamon Pecan Roasted Butternut Squash

  • Makes for a great side dish. With a little bit of maple syrup, brown sugar, cinnamon, and a touch of nutmeg, this will be your new go-to side dish for the entire season. The butternut squash is amazingly caramelized with the crispiest edges, and the pecans provide that perfect crunch in their candied, sweet glory.
  • Easiest, no-fuss recipe. Roasting butternut squash will be one of the easiest things you will ever whip up. Simply toss in your seasonings directly on a sheet pan and pop it right in the oven. It comes together on a single pan, which makes for the easiest clean up ever.
  • The leftovers are even better. If you have been graced with leftovers, the butternut squash can be repurposed for soups, salads, and grain bowls!
Cinnamon Pecan Roasted Butternut Squash - Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

How to make Cinnamon Pecan Roasted Butternut Squash

  1. Prep the butternut squash. Cut the peeled and seeded squash into uniform 1-inch chunks.
  2. Toss. Gently toss the butternut squash chunks directly on a baking sheet with olive oil, maple syrup, brown sugar, cinnamon, and nutmeg until evenly coated.
  3. Roast. Arrange the squash in a single layer, avoiding any overlap, and bake until tender, caramelized, and golden brown, about 25-30 minutes. Stir in the pecans during the last 10 minutes. Pro tip: stir or flip the squash halfway to ensure even browning and uniform cooking.
  4. Serve. Serve warm, garnished with rosemary, saving leftovers for soups, salads, or grain bowls.

variations and substitutions

  • Pumpkin: swap out the butternut squash for a small sugar pumpkin
  • Nuts: substitute the pecans with walnuts, almonds, or pine nuts
  • Nut-free: use pepitas (pumpkin seeds) or sunflower seeds
  • Herbs: replace the rosemary with thyme or sage
Cinnamon Pecan Roasted Butternut Squash - Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

More butternut squash recipes

Tools For This Recipe

Cinnamon Pecan Roasted Butternut Squash: Frequently Asked Questions

How can I make it easier to cut the butternut squash?

You can pierce the squash in a few places first and microwave for 3 minutes to help soften the squash prior to cutting.

Do I need to peel the squash?

Yes, the squash should be peeled prior to cutting into uniform 1-inch pieces.

Do I have to flip halfway?

Yes! This will ensure even, golden browning on all sides with crispy edges.

How can I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 350°F until warmed through.

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

Cinnamon Pecan Roasted Butternut Squash

Yield: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This easy roasted butternut squash is baked until caramelized with all the cozy fall spices – brown sugar, cinnamon, nutmeg and rosemary!
5 stars (9 ratings)
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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.

Equipment

Baking Sheet
Baking Sheet

Notes

  • Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
  • Prep ahead of time. Save time by cutting the butternut squash 1-2 days prior and storing in an airtight container in the fridge.
  • Soften the butternut squash first. If the squash is too hard to cut through, pierce the squash a few times using a fork and microwave for 3 minutes. Let the squash cool for 10 minutes, or until it is cool enough to handle.
  • Make a stable base. Trim off the top and bottom to create a flat stable base for cutting.
  • Cut into uniform pieces. Dice the butternut squash into similar-sized 1-inch chunks to ensure even cooking throughout.
  • Avoid an overcrowded sheet pan. Spread the butternut squash in a single layer, allowing some space between the pieces. A crowded sheet pan will inevitably trap steam, yielding soggy butternut squash instead.
  • Roast at high heat. Roasting at 400°F will caramelize the natural sugars of the butternut squash, boosting the natural sweetness of the squash and yield crispy edges while keeping the inside tender and soft.
Course: Side Dish

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