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
Scale
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.
