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5.0 from 21 votes

Cinnamon Pecan Roasted Butternut Squash

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

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

Ingredients

  • 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

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 may need to be adjusted depending on the thickness of the butternut squash.