Description
This Roasted Butternut Squash with Maple Pecans recipe features tender, thinly sliced butternut squash roasted with a flavorful sage butter glaze and topped with sweet, toasted maple-coated pecans. Perfect as a comforting side dish with a balance of savory herbs and a touch of natural sweetness.
Ingredients
Scale
Butternut Squash
- 1 (3 pound/1.3 kg) butternut squash, peeled and seeds removed
- 2 tablespoons vegetable oil
- 2 tablespoons butter, melted
- 1 teaspoon dried sage
- ¼ teaspoon salt
- Small pinch of ground black pepper
Maple Pecans
- ½ cup (60 grams) pecan pieces
- 3 tablespoons maple syrup
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and position the oven rack just above the center to ensure even roasting.
- Prepare Squash: Cut the butternut squash in half lengthwise and place the cut side down on a baking sheet lined with parchment paper.
- Make Sage Butter Mix: In a bowl, combine the vegetable oil, melted butter, dried sage, salt, and black pepper and mix thoroughly.
- Initial Roast: Brush half of the sage butter mixture evenly over the cut side of the squash and roast in the oven for 20 minutes to begin softening.
- Toast Pecans: While the squash roasts, warm a small pan over medium-low heat. Add the pecan pieces and toast them, stirring often until they turn golden brown. Then mix in the maple syrup to coat all pecans evenly. Transfer the coated pecans to a parchment-lined baking sheet, spreading them to cool without sticking.
- Slice Squash: Remove the squash from the oven and let it cool slightly. Place chopsticks or similar objects on either side of the squash to act as slicing guards. Using a sharp knife, carefully slice the squash lengthwise as thinly as possible without cutting all the way through, allowing faster cooking and better flavor absorption.
- Final Roast: Drizzle the remaining sage butter mixture over the sliced squash and return it to the oven. Roast for another 20 minutes or until the squash is tender and fully cooked.
- Serve: Remove from the oven and serve topped generously with the maple-coated toasted pecans for a perfect blend of savory and sweet.
Notes
- This recipe uses thin slices of butternut squash to ensure quicker roasting and maximum flavor absorption from the sage butter.
- The chopstick slicing technique helps keep the squash halves intact while providing even slices for roasting.
- Maple pecans add a delightful crunchy contrast and natural sweetness to balance the savory sage butter squash.
- Using parchment paper on baking sheets makes cleanup easier and prevents sticking.
- You can substitute vegetable oil with olive oil for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 5 grams
- Sodium: 91 milligrams
- Fat: 11 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 8 milligrams
