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If you’re looking for a side dish that’s easy enough for everyday but impressive enough for company, this roasted butternut squash with maple and pecans is it. The maple syrup helps the squash caramelize beautifully in the oven, the spices add the perfect flavor and warmth, and the nuts bring a satisfying texture.
It’s the kind of recipe we love to make. It feels special without asking too much. Just a little chopping and roasting, and you’re rewarded with a colorful dish that steals the spotlight on the table.
I love serving this alongside cozy mains like mozzarella-stuffed chicken breasts or creamy mushroom chicken. It also pairs beautifully with breakfast or brunch dishes like our California omelette.
This recipe is a simple way to bring both comfort and a little “wow” factor to your meal.
What Sets This Roasted Squash Apart
Ingredients at a Glance
Here’s a quick look at what you’ll need to make this roasted maple butternut squash Full amounts are provided in the recipe card below.
- Butternut Squash. Freshly cut into cubes or pre-cut from the store. Frozen cubes work too. There’s no need to thaw them before roasting. You can swap sugar pumpkin, or acorn, kabocha, or delicata squash.
- Olive Oil. Olive oil helps the squash to caramelize and brown at the edges.
- Pure Maple Syrup. Maple syrup adds a touch of sweetness that balances the savory flavors. Be sure to use pure maple syrup, not pancake syrup.
- Fresh Thyme Leaves. Fresh thyme brings herby flavor that complements the squash perfectly. Dried thyme works too. Just use half the amount.
- Salt and Black Pepper. Essential for enhancing flavor.
- Paprika. Paprika adds warmth and color. Smoked paprika also works if you prefer a slightly smokier flavor profile.
- Garlic Powder. Adds flavor. I would stick with garlic powder and not use fresh garlic as fresh can burn in the oven at high heat. If you do want to substitute fresh garlic, mince 1 small clove and toss the minced garlic with the squash after it comes out of the oven.
- Pecans. The pecans toast as the squash roasts, adding a flavorful and satisfying crunch in every bite. You can substitute almonds or walnuts.
- Roasted Pumpkin Seeds (Pepitas). These enhance the overall dish. They provide extra crunch and pretty finish.
How to Peel and Cut Butternut Squash
Butternut squash can look intimating at first, but once you know the trick, it’s easy to handle. The key is to break it down into two sections – the long neck and the round bulb – and work with each separately.
- Slice Into Two Parts. Lay the squash on its side and cut crosswise, separating the “neck” from the rounded bottom.
- Peel. Stand each section upright on a cutting board. Use a sharp knife of sturdy Y-style vegetable peeler to remove the skin from top to bottom. (Microwaving the squash whole for 2-3 minutes can soften the skin and make peeling easier.)
- Remove the Seeds. Cut the bulb in half lengthwise to expose the seeds. A large spoon or cookie scoop works well for scraping them out.
- Cube. Lay each peeled section flat and slice into ½-inch cubes. Keeping the pieces even helps them roast at the same rate.
Shortcut: Save time by using pre-cut or frozen butternut squash cubes. If using frozen, there’s no need to thaw before roasting. Just season and cook straight from the freezer.
Seasoning Ideas and Flavor Variations
One of the best things about roasted butternut squash is how versatile it is. The maple, thyme, pecans, and pumpkin seeds in this recipe create a cozy fall vibe that balances sweet and savory flavors, but you can easily change it up to fit your mood or menu.
- Savory Herb Blend. Swap the maple syrup for a drizzle of olive oil and season with rosemary, sage, or Italian herbs.
- Smoky and Bold. Use smoked paprika or chili powder in place of regular paprika. A sprinkle of cumin adds depth and pairs well with roasted meats.
- Sweet and Simple. For a lighter sweetness, replace the maple syrup with honey. Sprinkle with cinnamon or nutmeg before roasting for a warm, holiday flavor.
- Nutty Variations. Try walnuts or almonds instead of pecans. Each adds its own crunch and works beautifully with the caramelized squash.
- Cheesy Finish. After roasting, add a sprinkle of freshly grated Parmesan for a salty savory twist that complements the maple flavor.
How to Make It (Photo Tutorial)
This roasted butternut squash recipe is simple, but sometimes it helps to see it in action. Follow along with the step-by-step photos below for a foolproof guide from start to finish.
Step 1: Preheat the oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper for easy cleanup.
How Long to Roast Butternut Squash
At 400 F (200 C), butternut squash cubes take about 20-25 minutes to roast. You’ll know they’re ready when the edges are golden brown and caramelized, and the centers are fork-tender.
The exact time can vary depending on the size of your cubes and how hot your oven runs. Start checking at around the 15-minute mark, tossing once for even browning. If you’re making this as a holiday side dish, you can roast the squash slightly ahead, then reheat just before serving.
Secrets for the Best Roasted Squash
- Cut Evenly. Aim for ½-inch butternut squash cubes, so they roast at the same rate and finish tender all at once.
- Don’t Overcrowd the Pan. Give the cubes space to breathe. If they’re piled up, they’ll steam instead of caramelize.
- Toss Well. Make sure the olive oil, maple syrup, and seasonings coat each cube evenly for balanced flavor in every bite.
- Check Doneness Early. Ovens vary. Start checking at 15 minutes. The squash should be golden brown on the edges and fork-tender in the center.
- Add Pecans at the Right Time. The pecans go in during the last few minutes, so they toast without burning.
- Finish With Texture. A sprinkle of roasted pumpkin seeds at the end adds crunch and color that makes the dish pop.
Serving Suggestions
This maple roasted butternut squash is versatile enough for a weeknight dinner but special enough for a holiday spread. Its balance of sweetness, warmth, and crunch makes it a natural partner for savory mains.
- For a warm, sweet-savory combination, serve it with our bourbon-glazed pork chops with apples. The maple and bourbon flavors echo each other beautifully, and the pork makes a perfect partner.
- If you’d like something lighter, try our lemon pepper chicken thighs. The cirtusy seasoning balances the caramelized squash without overpowering it.
- For another bourbon-inspired pairing, serve it with our bourbon-glazed chicken. The glossy glaze and caramelized squash together create a warm, comforting combination.
- On the holiday table, this squash shines with rosemary biscuits, adding both color and contrast to the spread.
Make Ahead and Storage Tips
This side dish is easy to prepare in advance, which makes it especially helpful for busy weeknights or holiday meals.
- Make Ahead. Roast the squash up to a day ahead, then store covered in the refrigerator. Reheat on a baking sheet at 350 F (175 C) for 10–15 minutes, until warmed through.
- Refrigerator. Store leftovers in an airtight container for up to 4 days.
- Freezer. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Reheat directly from frozen at 375 F (190 C) until hot.
- Meal Prep Tip. Portion roasted squash into containers for ready-to-go sides throughout the week. This makes it a handy healthy butternut squash recipe for quick lunches.
More Seasonal Side Dishes to Try
I would love to hear how this recipe turned out for you. Let me know in the comments if you gave it a try!
Roasted Butternut Squash Recipe
Equipment
Ingredients
- 6 cups butternut squash peeled and cut into ½-inch cubes (Note 4)
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (Note 5)
- 1 teaspoon garlic powder
- ½ cup whole pecans (Note 6)
- ¼ cup roasted pumpkin seeds pepitas, for topping
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper if desired for easier cleanup.
- Place the 6 cups cubed butternut squash on the baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon pure maple syrup. Sprinkle with 1 tablespoon fresh thyme leaves, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder. Toss to coat evenly, then spread into a single layer (Note 7).
- Bake for 15–20 minutes, until the squash starts to soften and edges are golden.
- Remove the baking sheet from the oven. Scatter ½ cup whole pecans over the squash, toss gently, and return to the oven for another 5 minutes, or until the squash is tender and caramelized (Note 8).
- Remove from the oven, sprinkle with ¼ cup roasted pumpkin seeds, and serve warm.
Notes
- A rimmed baking sheet prevents juices from spilling into the oven. Use one large sheet pan or divide between two so the squash roasts instead of steaming.
- A sharp chef’s knife makes cutting squash safer and easier. If your knife struggles, microwave the whole squash for 2–3 minutes to soften the skin before peeling.
- A Y-style vegetable peeler is quickest for removing tough squash skin.
- To prep the squash, cut in half, scoop out seeds with a spoon or cookie scoop, then peel before chopping. For convenience, use pre-cut or frozen butternut squash—no need to thaw before roasting.
- Paprika adds color and depth without heat. For smoky flavor, swap in smoked paprika.
- Whole pecans add texture. Swap with walnuts or almonds if preferred.
- Don’t overcrowd the pan. Spread butternut squash cubes in a single layer. Space between cubes ensures caramelization. If crowded, the squash will steam.
- Roasting times vary by oven and cube size. Check doneness by piercing a piece with a fork. It should be tender but not mushy.
