Maple Roasted Butternut Squash With Pecans Snack
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1 large butternut squash (about 2–3 lbs), 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
- 1/2 cup raw pecan halves
- Fresh rosemary or thyme (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the cubed butternut squash, olive oil, maple syrup, cinnamon, salt, and black pepper. Toss everything together until each piece of squash is evenly coated with the maple mixture.
- Spread the seasoned squash in a single layer on the prepared baking sheet. Ensure there is enough space between the pieces so they roast rather than steam. Place in the oven and bake for 20 minutes.
- Carefully remove the baking sheet from the oven. Toss the pecan halves in with the squash, stirring gently to coat them in any remaining juices on the pan. Return the sheet to the oven.
- Roast for another 10 to 12 minutes, or until the squash is tender and the pecans are fragrant and toasted. Be careful not to burn the pecans, as they can go from toasted to burnt very quickly.
- Remove from the oven and let it cool for a few minutes. Transfer to a serving bowl and garnish with fresh herbs if desired. Serve warm.