If you’re craving a cozy, delicious side dish that’s as beautiful as it is tasty, you’re in for a treat with this Roasted Butternut Squash with Maple Pecans Recipe. I absolutely love how the sweetness of maple-glazed pecans pairs with the tender, savory sage-infused squash – it’s like fall on a plate! Whether you’re cooking for a holiday feast or just want to elevate a weeknight dinner, this recipe’ll become one of your favorites fast.
Why You’ll Love This Recipe
- Simple Yet Impressive: You only need a few ingredients, but the flavors and presentation make it feel special.
- Perfect Balance of Sweet & Savory: The maple pecans add a lovely crunch and sweetness that complements the earthy squash beautifully.
- Great Make-Ahead Side: You can prep parts ahead and reheat without losing that fresh roasted taste.
- Healthy & Wholesome: This dish packs fiber, healthy fats, and just enough sweetness to satisfy without being over the top.
Ingredients You’ll Need
Each ingredient plays an important role here – the butternut squash gives you that creamy, tender base, while butter and sage add warmth and depth, and the maple pecans bring the perfect touch of sweetness and crunch. When shopping, make sure to pick a firm butternut squash without soft spots, and fresh pecans for the best flavor.
- Butternut squash: Choose a medium to large squash that’s firm and fresh for easy peeling and slicing.
- Vegetable oil: This helps the squash roast evenly and adds a nice light coating.
- Butter: Melted for richness and to carry the sage flavor.
- Dried sage: A classic herb that pairs perfectly with butternut squash’s natural sweetness.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground black pepper: Just a pinch to give a subtle kick.
- Pecan pieces: Toast them for maximum crunch before coating with maple syrup.
- Maple syrup: Adds that lovely caramelized sweetness that’s so addictive.
Variations
I love playing around with this roasted butternut squash with maple pecans recipe depending on the season or my mood – it’s super forgiving and versatile, so you can make it your own with ease.
- Herb swaps: Sometimes I swap the dried sage for fresh rosemary or thyme, which gives it a bright twist that’s just as delicious.
- Nut alternatives: If pecans aren’t your jam, walnuts or even roasted pistachios work beautifully with the maple glaze.
- Spice it up: A dash of cinnamon or nutmeg in the oil-butter mix adds a cozy warmth perfect for chilly evenings.
- Make it vegan: You can replace butter with olive oil or vegan margarine and it still turns out fantastic.
How to Make Roasted Butternut Squash with Maple Pecans Recipe
Step 1: Prep and Roast the Squash Halves
Start by preheating your oven to 425°F (220°C), and position your oven rack just above center. Peel the butternut squash, removing seeds, and cut it lengthwise into two halves. Lay the squash cut-side down on a parchment-lined baking sheet. This helps the natural sugars caramelize beautifully. Meanwhile, mix the vegetable oil, melted butter, dried sage, salt, and pepper in a bowl. Brush half this mixture over the squash. Roast for 20 minutes – this initial roasting softens the flesh and makes slicing a breeze later.
Step 2: Toast Maple Pecans
While your squash roasts, place the pecan pieces in a small pan over medium-low heat. Toast them, stirring frequently, until they’re golden and fragrant – be careful not to burn them! Once toasted, pour in the maple syrup and stir to coat every nut. Spread them out on a parchment-lined baking sheet so they cool without sticking together. This step makes the pecans irresistibly crisp and sticky – my family literally fights over the leftover pecans!
Step 3: Slice and Finish Roasting the Squash
Take the squash out of the oven and let it cool just enough to handle safely. Here’s a trick I discovered: place chopsticks (or something similar in thickness) on each side of the squash halves – this prevents your knife from cutting all the way through, making thin slices easier to achieve. Using a sharp knife, carefully slice the squash lengthwise into thin strips. Drizzle the remaining oil and butter mixture evenly across the slices to keep them moist and flavorful. Pop the squash back in the oven for another 20 minutes or until tender and beautifully roasted.
Step 4: Serve and Top with Maple Pecans
Once roasted to perfection, transfer the squash to a serving platter and generously sprinkle the maple-glazed pecans on top. The contrast of textures – tender squash and crunchy pecans – is just magic. You can’t help but smile as you dig in!
Pro Tips for Making Roasted Butternut Squash with Maple Pecans Recipe
- Use Sharp Tools: A sharp knife makes slicing the roasted squash easier and safer, so don’t skip sharpening yours before starting.
- Don’t Overcrowd the Pecans: When cooling the maple pecans, spread them out well to avoid clumps sticking together.
- Adjust Oven Racks: Moving your oven rack to just above center helps the squash brown nicely without burning.
- Brush Evenly: Brushing the squash halves and then the slices with the sage butter mixture ensures consistent flavor and moisture throughout.
How to Serve Roasted Butternut Squash with Maple Pecans Recipe
Garnishes
I usually keep garnishes simple to let the ingredients shine. A sprinkle of fresh chopped parsley or a few sage leaves added just before serving add a fresh, green touch that makes the dish pop visually and flavor-wise. Sometimes, I toss on a little crumbled goat cheese or feta for a creamy contrast – highly recommend if you like a tang.
Side Dishes
This roasted butternut squash with maple pecans recipe pairs beautifully with roasted chicken, turkey, or pork. I also love serving it alongside a quinoa salad or simple sautéed greens to round out the meal. It works as a hearty vegetarian main if you add a grain like farro or wild rice on the side.
Creative Ways to Present
For holiday dinners, I’ve arranged the sliced squash in a circular pattern on a big platter, sprinkled generously with the pecans and drizzled with extra maple syrup at the end. It looks stunning and gets all the “Wow, what is that?” comments from guests!
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I like to keep the pecans separate and add them fresh just before serving again so they stay crunchy. The squash itself is still delicious when reheated.
Freezing
I’ve frozen roasted butternut squash before, but honestly the texture is slightly less tender after thawing. If you do freeze it, pack it tightly in a single layer in a freezer container or bag, and use within a month for best results. Store pecans separately and add after reheating.
Reheating
The best way to reheat leftover roasted butternut squash with maple pecans is in a 350°F (175°C) oven for about 10 minutes, covered loosely with foil to preserve moisture. Then add the pecans right before serving to keep their crunch. Microwave reheating works but can soften the pecans.
FAQs
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Can I use fresh sage instead of dried in this recipe?
Absolutely! Fresh sage works great here – just use about double the amount since fresh herbs are less concentrated than dried. Finely chop the leaves and mix them into the melted butter before brushing on the squash for a fresh, vibrant flavor.
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How thin should I slice the butternut squash?
Try to slice the roasted squash into strips about 1/4 inch thick or thinner if you can manage it safely. The thinner slices roast faster and become tender without drying out, giving you that perfect melt-in-your-mouth texture.
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Can I prepare the squash ahead of time?
Yes! You can peel, seed, and slice the squash a day ahead, then store it tightly wrapped in the fridge. Just bring it to room temperature before roasting to ensure even cooking and adjust your roasting time if needed.
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What’s the best way to toast pecans for this recipe?
Toast pecans in a dry skillet over medium-low heat, stirring frequently, until they turn golden and release their nutty aroma. Avoid high heat, or they might burn quickly. This enhances their flavor and crunch before glazing with maple syrup.
Final Thoughts
I have to say, this Roasted Butternut Squash with Maple Pecans Recipe really holds a special place in my heart—and my family’s dinner rotation! It’s simple enough to whip up any night, but the combination of sweet, savory, and crunchy always feels like a little celebration. If you give it a try, let me know how it goes – I bet, just like me, you’ll find yourself making it over and over. Nothing beats that warm, cozy feeling you get from eating something this comforting straight from your own oven.
Print
Roasted Butternut Squash with Maple Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Butternut Squash with Maple Pecans recipe features thinly sliced butternut squash roasted to tender perfection, brushed with a fragrant sage butter mixture, and topped with sweet, toasted maple pecans for a delightful combination of flavors and textures. It’s an elegant yet simple side dish perfect for fall or holiday meals.
Ingredients
Butternut Squash
- 1 (3 pound/1.3 kg) butternut squash, peeled and seeds removed
Sage Butter Mixture
- 2 tablespoons vegetable oil
- 2 tablespoons butter, melted
- 1 teaspoon dried sage
- ¼ teaspoon salt
- Small pinch of ground black pepper
Maple Pecans
- ½ cup (60 grams) pecan pieces
- 3 tablespoons maple syrup
Instructions
- Preheat and Prepare Oven: Preheat your oven to 425°F (220°C) and position the oven rack just above the center for even roasting.
- Prepare Butternut Squash: Cut the peeled and seeded butternut squash in half lengthwise and place the cut-side down on a baking sheet lined with parchment paper.
- Make Sage Butter Mixture: In a bowl, combine the vegetable oil, melted butter, dried sage, salt, and black pepper, mixing well to infuse the flavors.
- First Roast: Brush half of the sage butter mixture evenly over the cut side of the squash halves. Roast in the oven for 20 minutes to start softening the squash.
- Prepare Maple Pecans: While the squash roasts, toast the pecan pieces over medium-low heat in a small pan, stirring frequently until browned and fragrant. Then add the maple syrup and stir to coat all pecans evenly. Spread them out on a parchment-lined baking sheet to cool and prevent sticking.
- Slice the Squash Thinly: Remove the partially roasted squash from the oven and let it cool slightly. Place chopsticks or similar objects on either side of each squash half to stop your knife from cutting all the way through. Using a sharp knife, carefully slice the squash lengthwise into thin strips to allow faster roasting and better caramelization.
- Second Roast: Drizzle the remaining sage butter mixture over the sliced squash. Return the squash to the oven and roast for an additional 20 minutes until tender and caramelized.
- Serve: Arrange the roasted squash on a serving platter and top generously with the toasted maple pecans for a delicious finishing touch.
Notes
- Thinly slicing the butternut squash ensures it cooks evenly and develops a lovely caramelized texture.
- Using chopsticks or similar objects prevents accidentally slicing squash halves completely apart during slicing.
- Maple pecans can be toasted ahead of time and stored in an airtight container for up to a week.
- This dish works great as a side for Thanksgiving or other holiday meals.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 5 grams
- Sodium: 91 milligrams
- Fat: 11 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 8 milligrams
