Roasted Butternut Squash Recipe

Roasted butternut squash cubes on a sheet pan, caramelized with maple syrup, pecans, and pumpkin seeds, garnished with fresh thyme.

Sweet, caramelized butternut squash with a drizzle of maple syrup, pecans, roasted pumpkin seeds, and fresh thyme. It’s cozy, colorful, and the perfect side for fall dinners or holiday gatherings. This recipe comes together quickly with minimal prep and always looks beautiful on the table.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 202kcal

Author: Sandra

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.

Nutrition