5 stars (6 ratings)
41 Comments »
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Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.
Whoa. Guys. This squash though.
With a little bit of maple syrup, brown sugar, cinnamon and a touch of nutmeg, this will be your favorite side dish for the entire season. And the pecans provide that perfect crunch in their candied, sweet glory.
It’s alsothe easiest thing you’ll ever make. Simply toss in your seasonings right on the pan and pop it in the oven. One single pan. That’s it.
Cinnamon Pecan Roasted Butternut Squash
Yield: 4 servings
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total: 40 minutes minutes
Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.
5 stars (6 ratings)
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Ingredients
- 1 large butternut squash, (about 3 pounds), peeled, seeded and cut in 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pecan halves
- 2 sprigs rosemary
Instructions
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
Serve immediately, garnished with rosemary, if desired.
Notes
*Baking time may need to be adjusted depending on the thickness of the butternut squash.
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posted on October 7, 2015under fall, side dish, vegetarian
41 CommentsLeave a Comment »
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41 comments -
Dorothy — December 3, 2023 @ 12:38 AM Reply
Will this be yummy using sweet potatoes instead of butternut squash?
-
Matt — October 15, 2023 @ 3:17 PM Reply
I’ve been making this recipe for the past couple years. It’s absolutely delicious and has become my staple butternut squash recipe!
-
Ann Waskom — December 10, 2022 @ 4:25 PM Reply
This was the best butternut squash. Easy to prepare. Only thing I did not add was the nutmeg which I was out off. Will prepare it again soon.
-
Kalen — December 24, 2020 @ 7:56 AM Reply
Can the squash be cubed the night before and put together the next day?
-
Irene — December 16, 2020 @ 6:27 AM Reply
I have a bumper crop of butternut squash! Yep, making this tonight! I know it’ll taste delicious! Easy too!
-
VP — November 3, 2019 @ 4:17 PM Reply
Has anyone every tried adding salt to the dish? I wonder if it would totally throw it off or would it be a nice touch of salty. Thoughts?!
-
Therese — November 8, 2018 @ 4:38 PM Reply
This side dish was a hit with the whole family! I will definitely be making this on Thanksgiving Day!
-
Karen — January 1, 2018 @ 7:56 PM Reply
Yummy, made with Thanksgiving turkey. Delicious, will definitely make again
-
Debbie — December 15, 2017 @ 2:19 PM Reply
Serving this tomorrow night but will be rushed for time. Can I make it tonight, refrigerate, and warm it up tomorrow? Wonder if the flavor would change.’
-
Arica — November 22, 2017 @ 8:40 AM Reply
I made this last year for Thanksgiving and I’m doing it again this year! I think is has become a favorite
-
Christy — November 18, 2017 @ 1:43 PM Reply
Want to make this and take it to a friend’s where we will have Thanksgiving. Can I make it in a crock pot perhaps? So it can be served warm?
-
Chungah — November 18, 2017 @ 4:05 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Christy!
-
Staci — November 18, 2017 @ 7:00 AM Reply
See AlsoOld-Fashioned Hermits Recipe I have a bunch of Frozen butternut squash, can vegetables that have been frozen be roasted?
-
Chungah — November 18, 2017 @ 4:04 PM Reply
I recommend using fresh.
-
Errica — November 13, 2017 @ 6:52 PM Reply
I was wondering if anyone has any ideas on how to peel the squash un-cooked?? Cause that is a total pain in the rear!!
-
Esta — December 16, 2020 @ 6:38 AM Reply
I know you will find this surprising. you cut off the round bulb and the top. then you can actually use a peeler and it will easily be peeled. to make it a little easier to cut it so you don’t hurt yourself microwave it about one minute and then its easier to slice the ends off and after it is peeled to slice off rounds so you can cube it. It’s really not as hard as it seems. Just heat it in the microwave a minute or so before starting. Then you realize to buy one with a longer neck and a smaller bulb. When I make soup with butternut squash I just bake it for 1 hour and the meat is so easy to use and you don’t even need to struggle with it. be sure when you bake it for an hour for soups to put it on a pan or cookie sheet with foil so you wont have any leakage mess. Enjoy!!!!
-
Kathy D — February 17, 2017 @ 3:32 AM Reply
This was fabulous. The combination of maple syrup, brown sugar, and pecans with the butternut squash was perfect! We loved it! Another winner. Thank you!
-
Gerry (BK) — February 7, 2017 @ 9:21 AM Reply
Wow, was this good. We loved your recipe, thank you so much for sharing it. The squash was fabulous prepared this way. I didn’t have any fresh rosemary… so I used ground rosemary, it worked well in this dish. It is a wonderful dish that is quick and easy to make with excellent results. We will enjoy this often. Made for Best of 2016.
-
Karen — November 9, 2016 @ 6:24 PM Reply
I just made this for dinner and it was my type of recipe – super easy, fast to get into the oven and really tasty. I did make a few minor tweaks, adding some chopped figs and chopped walnuts instead of pecans. I also didn’t have rosemary sprigs so I tossed in about a tbsp of dried rosemary with the other spices. The cooking was spot on. This would make a great side dish for Thanksgiving!
-
Janet Van Hecke — October 5, 2016 @ 4:21 PM Reply
I’m thinking this would be a great way to prepare sweet potatoes!
-
Chungah — October 6, 2016 @ 5:07 AM Reply
Yes, absolutely!
-
Malika — July 14, 2016 @ 8:00 AM Reply
Can sweet potatoes be substituted for the squash?
-
Chungah — July 14, 2016 @ 12:59 PM Reply
Yes, absolutely.
-
Cor — March 13, 2016 @ 10:45 AM Reply
I made it this Sunday afternoon – thank you! It was DELICIOUS!
-
Ellen — November 17, 2015 @ 3:06 PM Reply
Can this be done in a crockpot?
-
Chungah — November 18, 2015 @ 10:22 PM Reply
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
-
Heather — November 3, 2015 @ 4:02 PM Reply
was wondering if this can be made ahead of time and maybe kept in a crock casserole to keep warm…thinking it would make an excellent side dish for church dinner…but would have to wait from at least the morning of till the afternoon…
-
Chungah — November 3, 2015 @ 8:43 PM Reply
That sounds like a great idea but without having tried this myself, I cannot answer with certainty. Please use your best judgment.
-
Karen — October 20, 2015 @ 12:45 PM Reply
Thanks for posting this recipe, made it last night….delicious
-
Senika @ Foodie Blog Stalker — October 9, 2015 @ 9:14 AM Reply
I’ve still never tried butternut squash!! I think this might have to be my first 🙂
-
Laura (Tutti Dolci) — October 8, 2015 @ 1:05 PM Reply
Love this roasted squash, perfect fall side dish!
-
Lauren — October 8, 2015 @ 7:05 AM Reply
Perfect timing I just bought a butternut squash! Plus yum maple syrup and pecans 🙂
-
Isa @ Never Eat Shredded Wheat — October 8, 2015 @ 6:48 AM Reply
Pecans have to be one of my favorite fall ingredients – love this combination with butternut squash – thanks for the recipe!
-
Carolyn — October 8, 2015 @ 3:54 AM Reply
Talk about timing… sitting here @ 0630 trying to figure out a squash dish for Thanksgiving this weekend and here it is… can’t wait to try it
-
Sammie Maas — October 8, 2015 @ 3:22 AM Reply
This recipe is completely out of my comfort zone (I’m from the Netherlands), so please forgive me my stupid question: it’s a side dish but to what? What will be the main dish??
I looooove your recipes by the way!
Greetings from Holland,
-
Chungah — October 8, 2015 @ 7:44 AM Reply
This can be a side dish to almost any meal 🙂
-
Ruth — November 23, 2017 @ 8:07 AM Reply
Chungah, your recipes rock! Just took mine out of the oven…wow!
-
Laurel — October 8, 2015 @ 10:28 AM Reply
Sammie,
I think I’m going to make this for my family’s Thanksgiving dinner. We almost always roast a turkey and make gravy for that meal.
And I think the squash would be really good alongside a ham or roasted chicken!
-
sandy — December 22, 2016 @ 8:50 AM Reply
Almost anything but I’m going to make for Christmas so probably roasted turkey or a ham — but could go with roasted chicken, a nice steak or even salmon. Or put as a topping to a hearty kale salad 🙂 Or JUST BY ITSELF! Roasted squash is soooo good!
-
Medeja — October 8, 2015 @ 12:53 AM Reply
The flavor must be amazing!
-
Averie @ Averie Cooks — October 7, 2015 @ 11:21 PM Reply
This looks incredible! I love squash and even better when it’s coated with cinnamon, brown sugar, maple syrup…mmm! Glad to see you’re a Fisher Fresh Thinker for another year 🙂 Me too.
Dorothy — December 3, 2023 @ 12:38 AM Reply
Will this be yummy using sweet potatoes instead of butternut squash?
Matt — October 15, 2023 @ 3:17 PM Reply
I’ve been making this recipe for the past couple years. It’s absolutely delicious and has become my staple butternut squash recipe!
Ann Waskom — December 10, 2022 @ 4:25 PM Reply
This was the best butternut squash. Easy to prepare. Only thing I did not add was the nutmeg which I was out off. Will prepare it again soon.
Kalen — December 24, 2020 @ 7:56 AM Reply
Can the squash be cubed the night before and put together the next day?
Irene — December 16, 2020 @ 6:27 AM Reply
I have a bumper crop of butternut squash! Yep, making this tonight! I know it’ll taste delicious! Easy too!
VP — November 3, 2019 @ 4:17 PM Reply
Has anyone every tried adding salt to the dish? I wonder if it would totally throw it off or would it be a nice touch of salty. Thoughts?!
Therese — November 8, 2018 @ 4:38 PM Reply
This side dish was a hit with the whole family! I will definitely be making this on Thanksgiving Day!
Karen — January 1, 2018 @ 7:56 PM Reply
Yummy, made with Thanksgiving turkey. Delicious, will definitely make again
Debbie — December 15, 2017 @ 2:19 PM Reply
Serving this tomorrow night but will be rushed for time. Can I make it tonight, refrigerate, and warm it up tomorrow? Wonder if the flavor would change.’
Arica — November 22, 2017 @ 8:40 AM Reply
I made this last year for Thanksgiving and I’m doing it again this year! I think is has become a favorite
Christy — November 18, 2017 @ 1:43 PM Reply
Want to make this and take it to a friend’s where we will have Thanksgiving. Can I make it in a crock pot perhaps? So it can be served warm?
-
Chungah — November 18, 2017 @ 4:05 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Christy!
Staci — November 18, 2017 @ 7:00 AM Reply
I have a bunch of Frozen butternut squash, can vegetables that have been frozen be roasted?
-
Chungah — November 18, 2017 @ 4:04 PM Reply
I recommend using fresh.
Errica — November 13, 2017 @ 6:52 PM Reply
I was wondering if anyone has any ideas on how to peel the squash un-cooked?? Cause that is a total pain in the rear!!
-
Esta — December 16, 2020 @ 6:38 AM Reply
I know you will find this surprising. you cut off the round bulb and the top. then you can actually use a peeler and it will easily be peeled. to make it a little easier to cut it so you don’t hurt yourself microwave it about one minute and then its easier to slice the ends off and after it is peeled to slice off rounds so you can cube it. It’s really not as hard as it seems. Just heat it in the microwave a minute or so before starting. Then you realize to buy one with a longer neck and a smaller bulb. When I make soup with butternut squash I just bake it for 1 hour and the meat is so easy to use and you don’t even need to struggle with it. be sure when you bake it for an hour for soups to put it on a pan or cookie sheet with foil so you wont have any leakage mess. Enjoy!!!!
Kathy D — February 17, 2017 @ 3:32 AM Reply
This was fabulous. The combination of maple syrup, brown sugar, and pecans with the butternut squash was perfect! We loved it! Another winner. Thank you!
Gerry (BK) — February 7, 2017 @ 9:21 AM Reply
Wow, was this good. We loved your recipe, thank you so much for sharing it. The squash was fabulous prepared this way. I didn’t have any fresh rosemary… so I used ground rosemary, it worked well in this dish. It is a wonderful dish that is quick and easy to make with excellent results. We will enjoy this often. Made for Best of 2016.
Karen — November 9, 2016 @ 6:24 PM Reply
I just made this for dinner and it was my type of recipe – super easy, fast to get into the oven and really tasty. I did make a few minor tweaks, adding some chopped figs and chopped walnuts instead of pecans. I also didn’t have rosemary sprigs so I tossed in about a tbsp of dried rosemary with the other spices. The cooking was spot on. This would make a great side dish for Thanksgiving!
Janet Van Hecke — October 5, 2016 @ 4:21 PM Reply
I’m thinking this would be a great way to prepare sweet potatoes!
-
Chungah — October 6, 2016 @ 5:07 AM Reply
Yes, absolutely!
Malika — July 14, 2016 @ 8:00 AM Reply
Can sweet potatoes be substituted for the squash?
-
Chungah — July 14, 2016 @ 12:59 PM Reply
Yes, absolutely.
Cor — March 13, 2016 @ 10:45 AM Reply
I made it this Sunday afternoon – thank you! It was DELICIOUS!
Ellen — November 17, 2015 @ 3:06 PM Reply
Can this be done in a crockpot?
-
Chungah — November 18, 2015 @ 10:22 PM Reply
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Heather — November 3, 2015 @ 4:02 PM Reply
was wondering if this can be made ahead of time and maybe kept in a crock casserole to keep warm…thinking it would make an excellent side dish for church dinner…but would have to wait from at least the morning of till the afternoon…
-
Chungah — November 3, 2015 @ 8:43 PM Reply
That sounds like a great idea but without having tried this myself, I cannot answer with certainty. Please use your best judgment.
Karen — October 20, 2015 @ 12:45 PM Reply
Thanks for posting this recipe, made it last night….delicious
Senika @ Foodie Blog Stalker — October 9, 2015 @ 9:14 AM Reply
I’ve still never tried butternut squash!! I think this might have to be my first 🙂
Laura (Tutti Dolci) — October 8, 2015 @ 1:05 PM Reply
Love this roasted squash, perfect fall side dish!
Lauren — October 8, 2015 @ 7:05 AM Reply
Perfect timing I just bought a butternut squash! Plus yum maple syrup and pecans 🙂
Isa @ Never Eat Shredded Wheat — October 8, 2015 @ 6:48 AM Reply
Pecans have to be one of my favorite fall ingredients – love this combination with butternut squash – thanks for the recipe!
Carolyn — October 8, 2015 @ 3:54 AM Reply
Talk about timing… sitting here @ 0630 trying to figure out a squash dish for Thanksgiving this weekend and here it is… can’t wait to try it
Sammie Maas — October 8, 2015 @ 3:22 AM Reply
This recipe is completely out of my comfort zone (I’m from the Netherlands), so please forgive me my stupid question: it’s a side dish but to what? What will be the main dish??
I looooove your recipes by the way!
Greetings from Holland,
-
Chungah — October 8, 2015 @ 7:44 AM Reply
This can be a side dish to almost any meal 🙂
-
Ruth — November 23, 2017 @ 8:07 AM Reply
Chungah, your recipes rock! Just took mine out of the oven…wow!
-
-
Laurel — October 8, 2015 @ 10:28 AM Reply
Sammie,
I think I’m going to make this for my family’s Thanksgiving dinner. We almost always roast a turkey and make gravy for that meal.
And I think the squash would be really good alongside a ham or roasted chicken!
-
sandy — December 22, 2016 @ 8:50 AM Reply
Almost anything but I’m going to make for Christmas so probably roasted turkey or a ham — but could go with roasted chicken, a nice steak or even salmon. Or put as a topping to a hearty kale salad 🙂 Or JUST BY ITSELF! Roasted squash is soooo good!
Medeja — October 8, 2015 @ 12:53 AM Reply
The flavor must be amazing!
Averie @ Averie Cooks — October 7, 2015 @ 11:21 PM Reply
This looks incredible! I love squash and even better when it’s coated with cinnamon, brown sugar, maple syrup…mmm! Glad to see you’re a Fisher Fresh Thinker for another year 🙂 Me too.
