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Maple Roasted Butternut Squash with Pecans

Author - Alyssa Rimmer

This Maple Roasted Butternut Squash recipe is the perfect holiday side dish! Uses just 7 ingredients, requires only one bowl and 40 minutes to make!

MAPLE ROASTED BUTTERNUT SQUASH -- just 7 ingredients, one bowl and ready in 40 minutes!

When you're on the hunt for a good (and healthy) Thanksgiving side dish, and then you create one from scratch? Best feeling in the world!

This year for Thanksgiving we're heading out to Colorado to spend the week with Matt's family. His sister is vegetarian, so she and I have decided to take over the menu, specifically the sides and desserts. His mom will be doing the turkey, but the rest we're handling (except Matt has decided he's contributing green beans!).

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We're definitely thinking some sort of green salad, a quinoa salad, some whipped sweet potatoes (the ones from my Sweet Potato Vegan Shepherd's Pie) and definitely this maple roasted butternut squash!

MAPLE ROASTED BUTTERNUT SQUASH -- just 7 ingredients, one bowl and ready in 40 minutes!

I've been wanting a new way to enjoy squash, one that I can even tempt Matt to eat, and when I tasted this dish, I knew it was it. Didn't even need a second test. It's that delicious!

And it's also crazy simple to make! (<– which means perfect for the holidays)

MAPLE ROASTED BUTTERNUT SQUASH -- just 7 ingredients, one bowl and ready in 40 minutes!

You're only going to need 7 ingredients, one bowl for this squash and 40 minutes (most of which is hands-off).

Of course, if you've made butternut squash before, then you know the peeling and cutting is definitely the most time-consuming part, but if you watch the video at the end of this post, you'll see my method which is quick and easy!

MAPLE ROASTED BUTTERNUT SQUASH -- just 7 ingredients, one bowl and ready in 40 minutes!

The “dressing” we're using on this squash is a combo of avocado oil, real maple syrup, cinnamon and a pinch of salt. Simplicity really is amazing!

The avocado oil is great for high heat roasting and doesn't add any flavor. The maple syrup will caramelize as it cooks and helps get the squash nice and tender. The cinnamon is there to add warmth and a really rich flavor, and the salt just helps it all pop!

This Maple Roasted Butternut Squash is a PERFECT holiday side dish! Just 7 ingredients, one bowl and 40 minutes to make!

So if you've been searching for a last minute side dish, look no further! This maple roasted butternut squash will surely be a crowd favorite, it's the perfect complement to turkey and leftovers make an amazing breakfast!

When you try this recipe, I'd love to see a picture ❤️ you can tag me on Instagram using @simplyquinoa or #simplyquinoa so I can easily find your photo and give you some love in return!

How to make the Maple Roasted Butternut Squash

Maple Roasted Butternut Squash with Pecans

This Maple Roasted Butternut Squash recipe is the perfect holiday side dish! Uses just 7 ingredients, requires only one bowl and 40 minutes to make!

Course Side Dish
Cuisine American
Keyword butternut squash, holiday, thanksgiving, thanksgiving side, vegan side dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 290 kcal

Ingredients

  • 1 medium butternut squash
  • 1 tablespoon avocado oil or coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 cup pecans
  • 2 - 3 sprigs fresh rosemary

Instructions

  1. Preheat the oven to 400ºF.
  2. Peel the butternut squash, then chop off the neck. Cut the neck into rounds, then dice into 1" pieces. For the bottom part, cut in half and scoop out the seeds. Set the seeds aside and chop into 1" pieces. Place squash on a baking sheet.
  3. In a small bowl, whisk together the oil, syrup, cinnamon and salt together. Drizzle over the squash and stir to coat.
  4. Roast on the center rack for 2o minutes, stirring halfway through.
  5. Remove after 20 minutes and stir in pecans and rosemary. Place back in the oven for another 10 minutes or until the squash is fully cooked through.
  6. Let cool for 5 minutes, then transfer to a dish and serve immediately!*

Recipe Notes

* this dish can also be made ahead and reheated in an oven safe dish at 300ºF.

Nutrition Facts
Maple Roasted Butternut Squash with Pecans
Amount Per Serving
Calories 290 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Sodium 80mg 3%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 10g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

This MAPLE ROASTED Butternut Squash recipe is the perfect holiday side dish! Uses just 7 ingredients, requires only one bowl and 40 minutes to make!
8 comments
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  1. Such a lovely recipe! I had roasted butternut squash with a drizzle of maple syrup the other day, and it didn’t fail to disappoint! I do wish I roasted it marinated in the maple syrup like this instead of having them separately! I bet the mix of savory and sweet flavorings in this recipe tastes incredible!

  2. Hi Alyssa! This is wonderful and I think I’ll add it to my menu on Thursday! And, I’ll probably make your pumpkin bread again, because it’s sooo amazing. You mentioned in your email that you’ll be doing a lentil and mushroom salad. I’d love to hear more about that, since I think I’ll be missing something savory. Of course, I can google… 🙂
    I’m in Aspen and happy to hear that you’re spending the holiday in Colorado! Wherever you are in our beautiful state, ENJOY!!

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