Description
This Thanksgiving Butternut Squash recipe is a perfect holiday side dish combining caramelized roasted squash with maple syrup, toasted pecans, and rosemary. It’s sweet, savory, and incredibly easy to prepare—a cozy, colorful dish that adds warmth to any autumn table.
Ingredients
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary, finely chopped
1/2 cup toasted pecans
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. In a large mixing bowl, toss squash cubes with olive oil, maple syrup, cinnamon, salt, and black pepper.
4. Spread the seasoned squash evenly on the baking sheet in a single layer.
5. Roast for 30–35 minutes, flipping halfway through, until squash is golden and tender.
6. Toast the pecans in a dry skillet over medium heat for 2–3 minutes until fragrant.
7. Remove squash from oven, transfer to serving dish, and sprinkle with rosemary and toasted pecans.
8. Serve warm and enjoy.
Notes
For the best caramelization, make sure the squash cubes are not crowded on the pan.
Swap maple syrup with honey if you prefer a different kind of sweetness (not vegan).
Add a pinch of cayenne pepper for a sweet-and-spicy variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 6g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg