Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled and cubed into 1-inch pieces
- 1/2 cup pecan halves
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon fresh rosemary, finely chopped
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking. Peel the butternut squash using a sharp Y-peeler. Slice the squash in half lengthwise, scoop out the seeds, and cut the flesh into uniform 1-inch cubes. In a small bowl, whisk together the maple syrup, olive oil, cinnamon, salt, and pepper until well combined.
- Place the squash cubes onto the prepared baking sheet. Pour the maple syrup mixture over the squash and toss thoroughly with your hands or a spatula to ensure every piece is evenly coated. Spread the squash out in a single layer, ensuring they aren’t crowded. Roast in the oven for 20 minutes. Remove the pan, add the pecan halves, and toss them gently with the squash. Return the pan to the oven for another 10 to 15 minutes, or until the squash is tender and the pecans are fragrant and toasted.
- Transfer the roasted squash and pecans to a serving bowl or individual snack plates while still warm. If you are using fresh rosemary, sprinkle it over the top immediately to allow the heat to release the herb’s aroma. Serve this snack immediately for the best texture, or let it cool slightly for a firmer bite. Enjoy the contrast of the soft, sweet squash and the crunchy, buttery pecans.
- Cook Time: 50 minutes