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Rosemary Roasted Butternut Squash with Brown Sugar Pecans

Rosemary roasted butternut squash and brown sugar pecans come together in this easy and tasty side dish.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4
Calories: 237 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 cups peeled and cubed butternut squash* (about 1 ¼ pound)
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons dried rosemary
  • ½ tablespoon unsalted butter
  • ½ cup roughly chopped pecans
  • 1 teaspoon light brown sugar

Instructions

    Cup of Yum
  1. Heat the oven to 400 degrees F. In a bowl, toss the squash with the olive oil, salt, pepper and rosemary.
  2. Transfer to a baking sheet** and roast until soft (about 35 minutes). Stir everything around half-way through the roasting time.
  3. Melt the butter in a saucepan. Add the pecans and stir them on medium-high heat for a minute. Add the sugar. Stir around on medium heat until the sugar is melted and the pecans are evenly coated (a few minutes).
  4. Toss the pecans with the squash and serve.

Notes

  • *You want the cubes to be about ¾-inch in length.
  • **I recommend using a dark metal baking sheet because it will brown the squash nicely from the bottom.
  • Storage: Store leftovers in an airtight container in the fridge. Reheat in a pan on the stovetop.