Maple Roasted Butternut Squash With Pecans
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup pecan halves
- 1 tablespoon fresh rosemary or thyme, finely chopped (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or silicone baking mat to prevent the maple syrup from sticking and to make cleanup easier.
- Season the Squash: In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, cinnamon, salt, and black pepper. Toss everything together until every piece of squash is evenly coated with the maple mixture.
- First Roast: Spread the squash in a single layer on the prepared baking sheet. Avoid crowding the pan so the squash roasts rather than steams. Place in the oven and roast for 20 to 25 minutes, or until the squash begins to soften.
- Add the Pecans: Remove the baking sheet from the oven. Add the pecan halves to the sheet and toss them gently with the squash. The pecans will pick up some of the glaze from the pan. Spread everything back into an even layer.
- Final Roast: Return the pan to the oven and roast for another 10 to 12 minutes. The squash should be fork-tender with caramelized edges, and the pecans should be toasted and fragrant. Keep an eye on the pecans during the last few minutes to ensure they don’t burn.
- Garnish and Serve: Remove from the oven and sprinkle with fresh rosemary or thyme if desired. Serve warm and enjoy the blend of sweet and savory flavors.