Maple Roasted Butternut Squash is the perfect fall side dish and should be on your holiday table. Combining roasted butternut squash with maple syrup, toasted pecans, and dried cranberries, your guests will be asking for seconds!
Every fall, I look so forward to all the squash that are in season. It all started as a child, and the fond memories of eating butternut squash during the gorgeous weather we experienced then in Iowa. Mom and Dad planted squash in their garden, and I loved the simple way Mom prepared it. She simply baked it in the oven in large sections, and then we added salt and pepper – and sometimes a little butter.
I still enjoy the simple roasting with olive oil, salt, and pepper (MY regular way of cooking it), but I love how you can turn it into a special holiday dish too. Adding just a bit of maple syrup, pecans, and cranberries – takes this healthy squash to a new level, and creates a pretty presentation for your holiday meals.
Ingredients needed for Maple Roasted Butternut Squash with Pecans and Cranberries:
You’ll need just four main ingredients for this recipe, plus the usual three – olive oil, salt, and pepper. So simple. So delish.
- Butternut Squash – My favorite childhood fall food. Full of vitamins and minerals, and SO good.
- Olive oil, kosher salt, and freshly ground black pepper – The big three in my kitchen!
- Maple Syrup – This is the sweetener of choice for this dish. You can definitely add more to increase sweetness.
- Pecans – These give this recipe a nice crunch and so much flavor.
- Cranberries – Craisins are consumed in large quantities here, especially in my granola and power balls. I always use the lower-sugar ones.
How to make Maple Roasted Butternut Squash with Pecans and Cranberries:
- Prep for roasting. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Prep squash. Take one large butternut squash and cut off both ends. Then use a potato peeler to peel the entire squash. Chop in bite sized chunks, while removing the seeds. Spread the chunks out on the prepared baking sheet.
- Season. Drizzle olive oil over the squash. Season with kosher salt and freshly ground black pepper.
- Bake. Bake the squash for about 20 minutes. It won’t quite be done yet.
- Toast pecans. While squash is baking, toast the pecans over medium heat. It’s done when you can smell it. Be careful not to burn.
- Add remaining ingredients. Add the maple syrup, toasted pecans, and dried cranberries to the top of the squash. Continue baking until the squash is fork tender.
- Serve. Check seasonings and serve immediately. Add an extra drizzle of maple syrup, if desired.
What is butternut squash?
Butternut squash is a common, easy-to-find winter squash, grown in the summer and harvested in the fall. It is hearty enough to be stored for several months, and through the winter.
Is butternut squash good for you?
Yes, butternut squash is a healthy fruit (although used as a vegetable), and a good source of fiber, potassium, and other key nutrients. One cup of cooked squash has only 83 calories and 7 grams of fiber. It is commonly roasted, sautéed, toasted, puréed for soups, or mashed to be used in casseroles, breads, muffins, and pies.
Make this butternut squash recipe next: Butternut Squash Lasagna with Spinach
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Maple Roasted Butternut Squash with Pecans and Cranberries
- 7-8 cups butternut squash - peeled and cubed
- 2 Tablespoons olive oil
- kosher salt and freshly ground black pepper - to taste
- 3 Tablespoons maple syrup - or more
- 1 cup pecans - toasted
- 1/2 cup dried cranberries
- Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
- Toast the pecans on stove top over medium heat, until fragrant. Set aside
- Peel the squash with a potato peeler, and cut off ends. Then cube the squash, while removing seeds. Spread the cubes out on the prepared baking sheet, and drizzle with olive oil, kosher salt, and freshly ground black pepper.
- Roast the squash in oven for about 20 minutes. Then remove and drizzle with maple syrup, and spread the toasted pecans and dried cranberries on top. Return pan to oven, and cook until squash is fork tender and flavors are absorbed, about 10 minutes or so.
- Remove squash to a serving dish, check seasonings and add more s&p and maple syrup if needed, and serve immediately.