Maple Pecan Roasted Butternut Squash Recipe

Hey there! Today, we’re treating ourselves to a warm, autumn-worthy dish that brings together two indulgent flavors: maple and pecan. A little sweet, a little savory, and utterly satisfying, this Maple Pecan Roasted Butternut Squash is the perfect side dish for cozy dinners or holiday gatherings. Whether you’re looking for a simple weeknight upgrade or a festive addition to your table, this recipe’s got you covered!

If you’re searching for that perfect harmony of fall flavors, this recipe is your new favorite!

Why You’ll Love This Recipe

• A Seasonal Treat: Harnesses the best of fall flavors with rich maple syrup, crunchy pecans, and naturally sweet roasted butternut squash.
• Simple & Elegant: Easy to make but impressive enough for guests. It’s the kind of dish that feels fancy but doesn’t require hours in the kitchen.
• Healthy Comfort Food: Naturally gluten-free and easily made vegan by swapping butter for olive oil—it’s indulgent without the guilt.

Ingredients Breakdown

• Butternut Squash: You’ll need a medium-sized squash, peeled, deseeded, and cubed. If you’re tight on time, you can grab pre-cut squash from the store—no judgment here!
• Maple Syrup: Use pure maple syrup for the best flavor. It adds a delicate sweetness and caramelized finish when roasted.
• Pecans: Toasted pecans give this dish a gorgeous crunch and a nutty depth. You can swap them for walnuts or leave them out if you have a nut allergy.
• Butter or Olive Oil: Butter gives the squash a rich flavor, but olive oil works perfectly if you’re dairy-free or vegan.
• Cinnamon & Nutmeg: Just a pinch of each brings warm spice notes that make this dish oh-so-cozy.
• Salt & Pepper: Balances the sweetness and enhances the natural squash flavor.

Step-by-Step Instructions

1. Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, toss the butternut squash cubes with melted butter (or olive oil), maple syrup, cinnamon, nutmeg, and a generous pinch of salt and pepper. Make sure everything is evenly coated.
3. Spread the squash out on your prepared baking sheet in a single layer. Overcrowding? Use two sheets to ensure caramelized edges!
4. Roast the squash for 25–30 minutes, flipping halfway through, until it’s tender and golden brown.
5. During the last 5 minutes of roasting, sprinkle the pecans over the squash to toast them lightly.
6. Once roasted, remove from the oven and transfer everything to a serving dish. Drizzle with a little extra maple syrup if desired, and serve warm.

Chef’s Tips and Tricks

• Knife Troubles? Butternut squash can be tricky to cut. Microwave it for 1-2 minutes to soften the skin before peeling and slicing.
• Avoid Soggy Squash: Roast at a high temperature and don’t overcrowd the pan—this ensures caramelized edges instead of steaming.
• Make Ahead: Prep and toss the squash in the maple mixture a day in advance. Store in the fridge, then roast fresh when ready to serve.

Recipe Variations and Serving Suggestions

• Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a sweet-and-spicy twist.
• Vegan Option: Swap the butter for olive oil or a vegan buttery spread.
• Serving Ideas: This dish pairs beautifully with roasted chicken, holiday ham, or even as part of a vegetarian spread with wild rice or kale salad.

FAQs

Can I store leftovers?

Absolutely! Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F for the best texture.

Can I freeze this dish?

It’s not recommended since the squash can become mushy when thawed. However, you can prep and freeze the uncooked squash cubes.

What if I don’t have pecans?

No worries! Walnuts or sliced almonds work well, or you can skip the nuts entirely.

Recipe Card

I can’t wait for you to try this Maple Pecan Roasted Butternut Squash! Let me know how it turns out for you in the comments below or tag your creation with #TheKitchensAid on social media. I love seeing what you cook up in your kitchen!