Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup (Grade A dark preferred)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup raw pecan halves
- Optional: Fresh parsley or thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup. Peel the butternut squash using a sharp vegetable peeler, slice it in half lengthwise, and scoop out the seeds. Cut the flesh into uniform 1-inch cubes to ensure even cooking throughout the process.
- In a large mixing bowl, combine the squash cubes with olive oil, 2 tablespoons of the maple syrup, cinnamon, salt, and pepper. Toss everything together until every piece of squash is thoroughly coated in the sweet and savory mixture. Spread the squash in a single layer on the prepared baking sheet, ensuring the pieces aren’t too crowded.
- Place the baking sheet in the center rack of the oven. Roast for 20 to 25 minutes. At the halfway point, use a spatula to toss the squash. This helps the cubes develop a beautiful golden-brown caramelization on all sides. The squash should be starting to soften but not yet be completely tender.
- Remove the baking sheet from the oven briefly. Scatter the raw pecan halves over the squash and drizzle the remaining 1 tablespoon of maple syrup over the nuts. Give everything a quick, gentle toss. Return the pan to the oven for an additional 5 to 7 minutes. Watch closely during this stage, as pecans can burn quickly; you want them toasted and fragrant.
- Remove the pan from the oven once the squash is fork-tender and the pecans are beautifully toasted. Transfer the mixture to a serving bowl or platter. If desired, garnish with a sprinkle of fresh chopped parsley or thyme to add a pop of color and a fresh herbal note. Serve immediately while warm.
- Cook Time: 45 minutes