Description
A delightful side dish featuring roasted butternut squash, maple syrup, and crunchy pecans, perfect for Thanksgiving.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1/2 cup pecans, chopped
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
- 2 tablespoons fresh rosemary or thyme (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon until well coated.
- Spread the squash on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- In the last 5 minutes, drizzle with maple syrup and sprinkle with chopped pecans, and roast for an additional 5 minutes.
- Remove from oven, add fresh herbs if desired, and serve warm.
Notes
Pairs beautifully with turkey and stuffing. Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg