If you are craving a dish that transforms humble butternut squash into a dazzling fall favorite, you have to try this Cinnamon Pecan Roasted Butternut Squash Recipe. It masterfully blends the warm spice of cinnamon with the crunchy richness of toasted pecans and a touch of pure maple syrup, creating a sweet-savory side that beautifully complements any meal. Every bite bursts with cozy autumn flavors, and the gorgeous golden hue makes it as delightful to look at as it is to eat. This recipe is perfect for those who want to enjoy a quick yet impressive dish that feels both nourishing and indulgent.
Ingredients You’ll Need
Gathering the right ingredients for this Cinnamon Pecan Roasted Butternut Squash Recipe is simple, and each one plays a vital role in bringing the dish to life. From the creamy texture of the butternut squash to the crisp pecans and the aromatic dash of cinnamon, these essentials come together to create something truly magical.
- Butternut squash: Provides the sweet, velvety base with a beautiful orange color and hearty texture.
- Olive oil: Helps to roast the squash evenly, adding subtle richness and crispiness.
- Ground cinnamon: Infuses warm, sweet spice that elevates the natural flavors perfectly.
- Toasted pecans: Add a satisfying crunch and nutty depth to every bite.
- Pure maple syrup: Sweetens the dish naturally and enhances the caramelization during roasting.
- Salt and pepper: Balance and amplify flavors, preventing the sweetness from becoming overwhelming.
How to Make Cinnamon Pecan Roasted Butternut Squash Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to a robust 425°F (220°C). Line a baking sheet with parchment paper to ensure your squash doesn’t stick and the cleanup is a breeze. This high heat is essential to getting that lovely caramelized exterior while keeping the interior tender and silky.
Step 2: Toss the Butternut Squash
In a large mixing bowl, combine the peeled and cubed butternut squash with olive oil, ground cinnamon, a pinch of salt and pepper, and the pure maple syrup. Toss everything gently but thoroughly, making sure each cube is evenly coated so all those flavors can mingle and penetrate the squash as it roasts.
Step 3: Fold in the Toasted Pecans
Once your squash is glazed, gently fold in the toasted pecans. This step ensures the warm nuts are evenly distributed and get just the right amount of roasting, contributing their signature crunch and toasty flavor without burning.
Step 4: Arrange and Roast
Spread the mixture out on the prepared baking sheet in a single layer, leaving a little space between the pieces. This spacing allows hot air to circulate so every piece can develop a beautiful golden crust. Roast for 25 to 30 minutes, making sure to flip everything halfway through to cook evenly.
How to Serve Cinnamon Pecan Roasted Butternut Squash Recipe
Garnishes
For a finishing touch, sprinkle some freshly chopped parsley or a few extra toasted pecans on top. A light drizzle of maple syrup right before serving can add an irresistible glossy sweetness that brightens up all the flavors.
Side Dishes
This Cinnamon Pecan Roasted Butternut Squash Recipe pairs wonderfully with roasted chicken, pork tenderloin, or even alongside a grain bowl with quinoa or farro for a wholesome vegetarian dinner. It adds just the right hint of sweetness to balance savory mains and complements hearty, earthy dishes beautifully.
Creative Ways to Present
For a festive twist, serve this squash in individual ramekins topped with a dollop of Greek yogurt or whipped cream cheese to add creaminess. Alternatively, mix the roasted squash into warm salads or use it as a filling in savory hand pies or tarts to surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Cinnamon Pecan Roasted Butternut Squash Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making the next day’s meal even more enjoyable.
Freezing
You can freeze the roasted squash in a freezer-safe container or heavy-duty freezer bag. Make sure to cool it completely before freezing, and it will keep well for up to 2 months without losing its delightful texture and flavor.
Reheating
Reheat gently in a covered pan on the stovetop or in the oven at 350°F (175°C) to restore crisp edges and warm the center evenly. Avoid microwave reheating if possible, as it can make the pecans soggy and squash mushy.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds make excellent substitutes, offering a similar crunch and nutty flavor that pairs well with the warm cinnamon and maple syrup.
Is this recipe gluten-free?
Yes, this Cinnamon Pecan Roasted Butternut Squash Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Can I make this recipe vegan?
Yes! Just ensure your maple syrup is pure and your cooking ingredients are plant-based, and you have a delicious vegan-friendly dish.
What if I don’t have maple syrup?
You can substitute maple syrup with honey or agave nectar, though maple syrup offers a unique flavor that’s especially perfect for this recipe.
How do I peel butternut squash easily?
Use a sharp vegetable peeler and cut off the top and bottom ends first to create stable edges. Then carefully peel downward, turning the squash so you remove all the skin before cubing.
Final Thoughts
This Cinnamon Pecan Roasted Butternut Squash Recipe is one of those comforting dishes that feels like a warm hug on a plate. It’s effortless but looks and tastes like you put in hours of care. Whether you are serving it for a holiday gathering or a simple weeknight dinner, it is guaranteed to become a beloved staple. Give it a try—you’ll find yourself reaching for this recipe time and time again once you experience that perfect harmony of sweet, spice, and crunch!
Print
Cinnamon Pecan Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Pecan Roasted Butternut Squash recipe offers a delightful combination of sweet and savory flavors, with tender roasted butternut squash cubes coated in aromatic cinnamon, topped with crunchy toasted pecans, and drizzled with pure maple syrup. It’s a perfect side dish that pairs wonderfully with fall and winter meals.
Ingredients
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 cup pecans, toasted
- 2 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Toss the squash: In a large bowl, combine the cubed butternut squash with olive oil, ground cinnamon, salt, pepper, and pure maple syrup. Toss thoroughly to coat each piece evenly with the flavorful mixture.
- Add toasted pecans: Gently fold in the toasted pecans to distribute them evenly without breaking them apart.
- Arrange on baking sheet: Spread the coated squash and pecan mixture in a single layer on the prepared baking sheet, making sure to leave space between pieces for even roasting.
- Roast the squash: Place the baking sheet in the oven and roast for 25-30 minutes. Flip the pieces halfway through cooking to ensure they become tender and develop a golden brown color all around.
Notes
- Ensure the butternut squash cubes are uniformly sized for even cooking.
- To toast pecans, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- You can adjust the amount of maple syrup depending on your sweetness preference.
- This dish pairs well with roasted meats, grain bowls, or as a warm salad topping.
- Store leftovers in an airtight container in the refrigerator and reheat gently to preserve texture.
