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
Scale
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
