Cinnamon Pecan Roasted Butternut Squash Recipe

Cinnamon Pecan Roasted Butternut Squash Recipe

This Cinnamon Pecan Roasted Butternut Squash is a delicious and healthy side dish that combines the natural sweetness of butternut squash with the rich flavor of cinnamon and the crunch of pecans. It’s perfect for fall gatherings or as a comforting addition to your meals year-round!

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 2 tablespoons olive oil
• 1 tablespoon maple syrup (optional, for added sweetness)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pecans, roughly chopped
• Fresh parsley (for garnish, optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).

2. Prepare the Butternut Squash:

• In a large bowl, combine the cubed butternut squash, olive oil, maple syrup (if using), cinnamon, nutmeg, salt, and pepper. Toss until the squash is well coated.

3. Spread on Baking Sheet:

• Spread the butternut squash in a single layer on a baking sheet lined with parchment paper or lightly greased.

4. Roast:

• Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly browned. Stir halfway through to ensure even cooking.

5. Add Pecans:

• In the last 10 minutes of roasting, sprinkle the chopped pecans over the butternut squash. Continue roasting until the pecans are toasted and fragrant.

6. Serve:

• Remove from the oven and let cool slightly. Garnish with fresh parsley if desired, and serve warm.

Tips:

• Storage: Leftover roasted butternut squash can be stored in an airtight container in the refrigerator for up to 3 days.
• Variations: Feel free to add other spices like ginger or allspice for additional flavor, or use walnuts instead of pecans.
• Serving Suggestions: This dish pairs beautifully with roasted meats, grain bowls, or as a topping for salads.

Enjoy your delightful Cinnamon Pecan Roasted Butternut Squash!