Toasty Maple Squash Side (Printable)

Warm roasted butternut squash with maple and toasted pecans for a sweet, comforting side dish.

# What You’ll Need:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

→ Glaze

02 - 3 tbsp pure maple syrup
03 - 2 tbsp olive oil
04 - ½ tsp ground cinnamon
05 - ¼ tsp ground nutmeg
06 - ½ tsp sea salt
07 - ¼ tsp freshly ground black pepper

→ Topping

08 - ½ cup pecan halves, roughly chopped
09 - 1 tbsp fresh parsley, chopped (optional, for garnish)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the butternut squash cubes with maple syrup, olive oil, cinnamon, nutmeg, salt, and pepper until evenly coated.
03 - Spread the squash in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, stirring halfway through for even caramelization.
05 - Scatter the chopped pecans over the squash and return to the oven for another 8–10 minutes, until the squash is golden and tender and the pecans are toasted.
06 - Transfer to a serving dish, sprinkle with fresh parsley if desired, and serve warm.

# Expert Advice:

01 -
  • The maple glaze creates these irresistible caramelized edges that make squash taste like candy
  • It comes together with minimal effort but looks impressive enough for holiday gatherings
02 -
  • Crowding the pan is the fastest way to steam instead of roast so give those cubes some breathing room
  • The pecans can go from perfectly toasted to burned in literally one minute so watch them closely at the end
03 -
  • Cut your squash as evenly as possible so smaller pieces do not burn before larger ones finish cooking
  • Let the squash sit for about 5 minutes after roasting to let those flavors settle

Return