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Cinnamon Pecan Roasted Butternut Squash
5 from 21 votes

Cinnamon Pecan Roasted Butternut Squash

Cinnamon Pecan Roasted Butternut Squash is a baked side dish featuring tender chunks of butternut squash coated with olive oil, maple syrup, brown sugar, cinnamon, and nutmeg, then roasted to caramelized perfection. Toasted pecan halves add a crunchy texture, while sprigs of rosemary provide a subtle aromatic garnish. This recipe highlights warm spices and sweet flavors, making it a comforting accompaniment for fall or winter meals.

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

Ingredients

  • 1 butternut squash about 3 pounds), peeled, seeded and cut in 1-inch chunks, large
  • 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 rosemary sprigs

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place into oven and bake for 25-30 minutes, turning once, until tender.* Add pecans during the last 10 minutes of cooking time.
  4. Serve immediately, garnished with rosemary, if desired.

Notes

  • Baking time should be adjusted if squash chunks are larger or smaller for even cooking.