Cinnamon Pecan Roasted Butternut Squash – Sweet, Nutty & Perfectly Caramelized
This Cinnamon Pecan Roasted Butternut Squash recipe is a warm, comforting side dish that brings out the natural sweetness of squash with a hint of spice and crunch. Cubes of butternut squash are tossed with cinnamon, maple syrup, and butter, then roasted until golden and tender. Toasted pecans add a nutty crunch that makes every bite irresistible. Ideal for Thanksgiving, cozy dinners, or meal prep, this dish is simple to make and bursting with autumn flavor.
Equipment
- Chef’s knife
- Peeler
- Cutting board
- Large mixing bowl
- Baking sheet
- Parchment paper
- Wooden spoon or silicone spatula
Ingredients
- 1 medium butternut squash (about 2–3 lbs), peeled and cubed
- 2 tbsp olive oil or melted butter
- 2 tbsp maple syrup or honey
- 1 tsp ground cinnamon
- ¼ tsp salt (adjust to taste)
- ½ cup pecans, roughly chopped
- Optional add-ins: nutmeg, rosemary, dried cranberries, cayenne pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Peel and cube butternut squash into 1-inch pieces for even roasting.
- In a large mixing bowl, toss squash cubes with olive oil, maple syrup, cinnamon, and salt until evenly coated.
- Spread squash in a single layer on the prepared baking sheet. Roast for 15–20 minutes.
- Add pecans halfway through roasting to toast without burning. Optional: sprinkle extra seasonings or herbs.
- Continue roasting 10–15 minutes until squash is tender with caramelized edges.
- Remove from oven and let cool slightly. Garnish with additional pecans, dried cranberries, or fresh herbs if desired. Serve warm.
Notes
- For extra crispness, do not overcrowd the pan. Use two baking sheets if necessary.
- Substitute walnuts or almonds for pecans for a different nutty flavor.
- Make ahead: cube and season squash a day in advance, then roast just before serving.
- Can be made vegan by using plant-based oil instead of butter.