Roasted Butternut Squash with Maple and Pecans: An Easy Fall Favorite

Last updated on January 10th, 2025

As the leaves begin to turn and there’s a crisp chill in the air, it’s time to embrace the flavors of autumn. And embrace it I shall – with this recipe of Roasted Butternut Squash with Maple and Pecans. This simple yet elegant side combines the natural sweetness of butternut squash with the rich flavors of maple syrup and blue cheese, and the crunch of pecans. Take my word for it, this pairs well with roasted meats, or stands alone as a vegetarian main course.

The Magic of Butternut Squash

Butternut squash is a fall staple for good reason. Its sweet, nutty flavor intensifies when roasted, and its bright orange flesh is not only visually appealing but also packed with nutrients. Butternut squash is a healthy addition to any meal, and thank god for that because it’s so good!

Is it or is it not one of your favorite vegetables as well?

Roasted Butternut Squash with Maple and Pecans

Let’s dive into how to make this delicious dish:

Ingredients

• 1 medium butternut squash (about 2-3 pounds)
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped pecans
• 1/3 cup crumbled blue cheese (about 2 ounces)

How to Make

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Prepare the butternut squash:
   • Peel the squash using a vegetable peeler.
   • Cut off the ends and slice the squash in half lengthwise.
   • Scoop out the seeds with a spoon.
   • Cut the squash into 1-inch cubes.
3. In a large bowl, toss the cubed squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
4. Spread the seasoned squash cubes in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly caramelized, stirring once halfway through cooking.
6. While the squash is roasting, lightly toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Set aside.
7. Once the squash is done, remove it from the oven and let it cool for 5 minutes.
8. Transfer the roasted squash to a serving dish. Sprinkle the toasted pecans over the squash, then evenly distribute the crumbled blue cheese on top.
9. Serve immediately while the squash is still warm and the blue cheese is slightly melty.

Tips You Should Know

• Choose a squash that feels heavy for its size and has a matte, rather than glossy, skin.
• For easier peeling and cutting, microwave the whole squash for 2-3 minutes to soften it slightly.
• Don’t overcrowd the baking sheet; give the squash cubes space to roast evenly.
• Adjust the sweetness to your liking by adding more or less maple syrup.
• Choose a blue cheese that suits your taste. A milder Gorgonzola Dolce will add creaminess without overpowering, while a strong Roquefort will provide a bolder flavor contrast.
• If you’re not a fan of blue cheese, you can substitute with feta or goat cheese for a milder flavor profile.
• Add a pinch of cayenne pepper or smoked paprika for a little heat.
• Toss in some fresh rosemary or sage leaves before roasting.
• Skip the maple syrup and add minced garlic and grated Parmesan cheese instead.
• Toss the finished dish with cooked quinoa or farro for a hearty grain bowl.
• Experiment with different nuts like walnuts or pine nuts in place of pecans.

How to Serve

This versatile dish can be eaten in many ways:

• As a side dish alongside roasted chicken or pork
• Tossed into a salad with mixed greens and goat cheese
• Puréed into a creamy soup (yes, you can transform this into a new side entirely!)
• As a topping for yogurt or oatmeal for a unique breakfast (listen…don’t knock it ’til you try it)

Is this Healthy?

Here’s where we get a nutritional bonus. This dish is not only delicious but also nutritious.

It’s high in vitamin A and C, and provides a good source of fiber. The addition of pecans offers healthy fats and protein, making this a well-rounded side.

Perfect Way to Welcome Fall!

As the leaves turn golden and the air grows crisp, let this roasted butternut squash recipe become your autumn kitchen staple.

Grab a squash, preheat that oven, and get ready to fill your kitchen with the irresistible aroma of autumn!

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