Cinnamon Pecan Roasted Butternut Squash

Name: Cinnamon Pecan Roasted Butternut Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large butternut squash; 2 tablespoons olive oil; 2 tablespoons maple syrup; 2 tablespoons brown sugar; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 cup pecan halves; 2 sprigs rosemary

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Course
Side Dish
Cuisine
American, Vegetarian

Cinnamon Pecan Roasted Butternut Squash

Iris Warren

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Perfectly roasted with maple syrup, brown sugar, cinnamon, nutmeg, rosemary. So easy and so so good.

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Ingredients

Servings

1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
2 tablespoons olive oil
2 tablespoons maple syrup
2 tablespoons brown sugar packed
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup pecan halves
2 sprigs rosemary

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Instructions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash in a single layer onto the prepared baking sheet. Add olive oil, maple syrup, brown sugar, cinnamon and nutmeg. Gently toss to combine.
Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
Serve immediately, garnished with rosemary, if desired.