Description
Tender cubes of butternut squash roasted with a maple glaze and topped with buttery toasted pecans for a sweet and savory autumn side.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (1-inch pieces)
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pecans, roughly chopped
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the baking sheet, ensuring pieces do not touch.
- Roast for 20 to 25 minutes, rotating the pan halfway through, until the edges are browned and the centers are tender.
- While squash is roasting, melt butter in a skillet over medium heat and add chopped pecans.
- Toast pecans for 3 to 5 minutes, stirring constantly until fragrant and golden brown.
- Remove squash from the oven and immediately toss with the toasted pecans before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American