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Easy Maple Roasted Butternut Squash with Candied Pecans

maple roasted butternut squash with candied pecans - featured image
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Tender, caramelized butternut squash roasted with maple syrup and topped with crunchy, spiced candied pecans. This simple yet impressive side dish is perfect for Thanksgiving, Christmas, or any fall gathering, and it’s ready in about 45 minutes.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 3 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter, melted
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cinnamon (optional)
  • 1 cup pecan halves
  • 1 tablespoon unsalted butter
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • A pinch of sea salt
  • Fresh thyme or rosemary sprigs for garnish (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Microwave the whole butternut squash for 2-3 minutes to soften the skin. Let cool slightly, then cut off both ends. Peel the skin with a vegetable peeler, cut the squash in half where the narrow neck meets the bulbous bottom, and scoop out the seeds. Cut both pieces into 1-inch cubes.
  3. In a large bowl, whisk together 3 tablespoons maple syrup, olive oil, melted butter, kosher salt, pepper, and ¼ teaspoon cinnamon. Add the cubed squash and toss until evenly coated.
  4. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not crowded. Roast for 25 minutes, then flip each piece with a spatula. Roast another 15-20 minutes until tender and edges are deep golden brown and caramelized.
  5. While the squash roasts, make the candied pecans: Heat a small skillet over medium heat. Add 1 tablespoon butter and let it melt until foamy. Add pecan halves, brown sugar, 1 tablespoon maple syrup, and ¼ teaspoon cinnamon. Stir constantly for 3-4 minutes until the sugar melts and coats the nuts evenly.
  6. Spread the pecans on a separate piece of parchment paper to cool. Sprinkle with a tiny pinch of sea salt. Let cool completely—they will harden as they cool. Break apart any clumps with your fingers.
  7. Transfer the roasted squash to a serving platter. Scatter the candied pecans over the top. Garnish with fresh thyme or rosemary and a sprinkle of flaky sea salt if desired. Serve warm or at room temperature.

Notes

For best results, use real maple syrup (not pancake syrup) and fresh pecans. Store leftover squash and pecans separately in airtight containers in the refrigerator for up to 5 days. Reheat squash in a 350°F oven for 10-15 minutes. The pecans will stay crunchy for a few hours; if making ahead, add them just before serving. For a vegan version, use coconut oil instead of butter. For a savory twist, skip the cinnamon and add fresh rosemary and sage.

Nutrition

Keywords: maple roasted butternut squash, candied pecans, Thanksgiving side dish, fall recipe, roasted squash, holiday side dish, easy side dish

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