“Maple Pecan Roasted Butternut Squash”

How much do you love butternut squash? I have loved this vegetable since I was a kid. My Dad would grow them in our garden and Mom would roast, bake, steam to heart’s content. Lucky for me I learned how to make several dishes and continue to use quite often. I made my Maple Pecan Roasted Butternut Squash during the holidays and prepared recently. Trust me, no need to wait until a special occasion to make butternut squash. It’s a veggie like any other.

Maple Pecan Roasted Butternut Squash

So preparing this recipe is easy and I think you’ll put the recipe in an easy to find spot. First, seed and peel squash then cut into 1-inch cubes. Coat with Olive oil and place on a baking sheet. Use two baking sheets if needed. Roast in oven and while squash is roasting, prepare the maple-pecan glaze.

Maple Pecan Roasted Butternut Squash

Now in a saucepan, melt butter and combine with brown sugar, maple syrup, cinnamon, paprika, cayenne, salt, pepper, and pecans. After roasting squash for 30 minutes, stir and pour glaze over squash. Continue to roast for another 20 – 30 minutes until tender. Be careful not to over cook yet turn several times to caramelize. Remove from oven and spoon into a serving dish and sprinkle with more pecans and dried cranberries. The cranberries add that extra pop of flavor, oh my goodness ya’ll.

Maple Pecan Roasted Butternut Squash

Lord, you have to make this butternut squash recipe. Even those picky eaters will eat this dish because it’s just that good. I can actually eat it by itself. However, let me recommend chicken, baked ham, salmon, and make a salad served with the squash on top.

Don’t forget you can use butternut squash as you would sweet potatoes especially in a pie. Checkout my recipe for Butternut Squash Pie. Again, delicious and no need to wait on the holidays. Easter is coming up and this would make a great side dish. Happy Cooking!

Maple Pecan Roasted Butternut Squash

Maple Pecan Roasted Butternut Squash

2 butternut squash (4 to 5 pounds total weight), peeled and cut into 1-inch cubes

Olive oil

1/2 cup (1 stick) unsalted butter, melted

1/4 cup pure maple syrup

1/4 packed light brown sugar

1 t. ground cinnamon

1 T. smoked paprika

1/4 t. cayenne pepper

1 ½ t. fine sea salt

1/2 t. black pepper

1/2 cup chopped toasted pecans plus extra for sprinkling

1/2 cup dried cranberries, for sprinkling

Heat oven to 400 degrees and cover a large rimmed baking sheet with non-stick foil then set aside.

Place squash on lined baking sheet and lightly coat with Olive oil. Place squash in oven and roast for 30 minutes. Keep squash from touching as much as possible. You may need to use to pans if necessary.

Meanwhile, combine melted butter, maple syrup, brown sugar, cinnamon, paprika, cayenne, salt, black pepper, and 1/2 cup pecans.

After 30 minutes of roasting, turn over squash and pour maple-pecan glaze over squash. Return baking sheet to oven and continue to roast until squash is tender and caramelized, about 20 to 30 minutes longer. Turn squash a couple times to caramelize glaze.

Remove from oven and taste for seasoning. Spoon into a serving dish and sprinkle with cranberries and additional chopped pecans. Serve hot.

Makes 6 to 8 servings.