Maple Pecan Roasted Butternut Squash Recipe

If you’re on the hunt for a dish that’s cozy, a little sweet, and downright addictive, then I’m beyond excited to share this Maple Pecan Roasted Butternut Squash Recipe with you. It’s one of those recipes that looks fancy but is incredibly simple to make, and trust me, once you try it, you’ll be making it over and over for family dinners or holiday feasts.

this …

Ingredients You’ll Need

These ingredients come together in a surprisingly delightful way. A fresh butternut squash pairs perfectly with the rich butter and warm sage, while the maple syrup and toasted pecans add that crave-worthy sweetness and crunch. I always recommend getting a fresh squash from your local market—and the pecans should be fresh for the best flavor.

• Butternut squash: Choose one that’s firm with no soft spots for the best texture.
• Vegetable oil: Helps get that squash perfectly roasted without burning.
• Butter: Adds richness and a beautiful golden color when melted and brushed on.
• Dried sage: This herb adds a warm, slightly peppery note that complements the sweetness.
• Salt: A pinch brings all the flavors together—don’t skip it.
• Black pepper: Just a small pinch to balance the sweet and savory.
• Pecan pieces: Fresh is best; these get toasted for extra flavor and crunch.
• Maple syrup: Real pure maple syrup is ideal here—it creates a gorgeous sticky coating for the pecans.

Variations

I love to switch this up depending on what mood I’m in or what I have on hand. Feel free to customize this Maple Pecan Roasted Butternut Squash Recipe to suit your taste buds or dietary needs—you’ll find it very forgiving and versatile.

• Herb Switch-Up: Try fresh rosemary or thyme instead of sage for a different herbal twist—I personally loved the woodsy aroma rosemary gave.
• Nut Variations: If you’re not a pecan fan, walnuts or almonds work well toasted with the maple syrup.
• Spice It Up: Add a pinch of cayenne or cinnamon for a little kick or cozy warmth—my family goes crazy when I add cinnamon in the fall.
• Vegan Option: Use olive oil instead of butter, and you’ll still get a deliciously roasted squash.

How to Make Maple Pecan Roasted Butternut Squash Recipe

Step 1: Prep and Roast Your Butternut Squash

First things first—preheat your oven to 425°F (220°C) and set the rack just above center for even roasting. I like to peel the butternut squash myself for the freshest flavor, but if you’re short on time, some markets even sell it pre-peeled. Cut it in half lengthwise and scoop out those seeds. Placing it cut-side down on a parchment-lined baking sheet helps the natural sugars caramelize beautifully while it roasts. Brush the top of the squash with half of your oil and melted butter mixture that’s been combined with sage, salt, and pepper—this step ensures maximum flavor absorption. Roast for about 20 minutes—you’ll know it’s ready when it’s slightly soft but still holds its shape.

Step 2: Toast the Pecans and Coat with Maple Syrup

While the squash is roasting, heat your pecan pieces in a small pan over medium-low heat. Stir often to prevent burning; your kitchen will fill with this irresistible nutty aroma. Once the pecans turn golden brown, drizzle the maple syrup over them, stirring gently until every single piece is beautifully coated. Spread them out on parchment paper so they don’t stick together while cooling—you’ll enjoy that perfect crunch later.

Step 3: Slice Thinly and Final Roast

Remove the squash from the oven and let it cool just enough so you can handle it. Here’s a little trick I discovered: use chopsticks or something similar to place on either side of the squash when you slice it—this keeps you from cutting all the way through and helps create thin, even slices which roast beautifully and faster. Carefully slice lengthwise as thin as you can, drizzle the rest of the sage butter mixture over the slices, and pop it back in the oven for another 20 minutes. The edges will get a gorgeous golden brown, and the squash becomes tender and flavorful.

Step 4: Serve with Those Delicious Maple Pecans

Once your squash is tender and perfectly roasted, transfer it to a serving platter and scatter those sweet, sticky maple pecans right on top. The contrast of textures here is what really makes this dish shine—the smooth, buttery squash against the crunchy, caramelized pecans is simply irresistible.

How to Serve Maple Pecan Roasted Butternut Squash Recipe

Garnishes

I love topping mine with a sprinkle of flaky sea salt right before serving—it cuts through the sweetness beautifully. Toasted fresh herbs like chopped parsley or a few extra whole toasted pecans laid on top also add a lovely finishing touch that makes it look as good as it tastes.

Side Dishes

This Maple Pecan Roasted Butternut Squash is a dream alongside roasted chicken or maple-glazed ham. It also pairs wonderfully with quinoa salads or creamy mashed potatoes if you’re going for a comforting vegetarian meal.

Creative Ways to Present

For special occasions, I like to serve the squash slices fanned out on a wooden board with the pecans scattered in the center, both garnished with fresh herbs. Guests always comment on the rustic yet elegant presentation—it’s a great way to highlight the natural beauty of the ingredients.

Make Ahead and Storage

Storing Leftovers

Leftover roasted butternut squash stores great in an airtight container in the fridge for up to 4 days. I recommend keeping the maple pecans separate and adding them fresh when serving to maintain their crunch.

Freezing

I’ve frozen this squash once or twice, and it works, but the texture softens a bit upon thawing. If you want to freeze, flash freeze the roasted slices on a tray first, then transfer to freezer bags. Toast and maple-coat the pecans fresh after thawing for best results.

Reheating

To reheat, pop the squash in a 350°F (175°C) oven for 10-15 minutes to keep that lovely roasted texture. Avoid microwaving if you want to preserve the caramelized edges. Add the maple pecans just before serving to keep their crunch.

FAQs

Final Thoughts

I absolutely love how this Maple Pecan Roasted Butternut Squash Recipe turns out every time—it’s like a warm hug in food form. When I first tried it, I didn’t expect such a simple side to steal the show, but it always ends up the star of the table. Whether you’re making it for a cozy weeknight dinner or a special holiday meal, I’m confident you’ll enjoy every bite as much as my family and I do. So go ahead, grab a squash and give it a try—I bet it’ll become one of your favorites, too!

Print