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

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 290kcal



  • Preheat the oven to 400ºF.
  • 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.
  • In a small bowl, whisk together the oil, syrup, cinnamon and salt together. Drizzle over the squash and stir to coat.
  • Roast on the center rack for 2o minutes, stirring halfway through.
  • 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.
  • Let cool for 5 minutes, then transfer to a dish and serve immediately!*



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


Calories: 290kcal | Carbohydrates: 26g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Sodium: 80mg | Fiber: 6g | Sugar: 10g