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
Yield: 4servings
Prep: 10 minutesminutes
Cook: 30 minutesminutes
Total: 40 minutesminutes
Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.
1large butternut squash, (about 3 pounds), peeled, seeded and cut in 1-inch chunks
2tablespoonsolive oil
2tablespoonsmaple syrup
2tablespoonsbrown sugar, packed
½teaspoonground cinnamon
¼teaspoonground nutmeg
1cuppecan halves
2sprigs 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.