Roasted Butternut Squash with Maple Pecans
Roasted Butternut Squash with Maple Pecans is the perfect way to enjoy all of the best flavors of fall! It's a simple side dish for any meal!
Servings 4
Calories 397kcal
Equipment
Ingredients
- 2 medium butternut squash about 2 1/2 pounds each
- 1 tablespoon unsalted butter melted
- 1 cloves garlic peeled and halved
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (freshly grated if possible)
- 1 tablespoon fresh sage finely chopped
- 3 sprigs fresh thyme stems removed and chopped
- 1 cup pecans chopped
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 400 degrees F.
- Cut each squash in half lengthwise and remove the seeds. Score the flesh of the squash in a diamond pattern by cutting diagonal lines in one direction, and then rotating the squash and cutting lines in the other direction.
- Rub the cut side of the garlic clove all over the flesh of the squash, and then brush each squash with the melted butter. Sprinkle evenly with salt, pepper, nutmeg, sage, and thyme.
- Place the squash, seasoned side up, on a baking sheet. Roast for 40-60 minutes or until it feels tender when a fork is inserted into the flesh.
- While the squash is roasting, add the pecan pieces to a medium skillet over medium-low heat. Cook, stirring often until the nuts are toasted, about 4-6 minutes. Add the maple syrup and mix until the pecans are evenly coated.
- Remove the squash from the oven and divide the maple pecans evenly between the 4 squash halves. Serve warm.
Notes
If desired, you can drizzle a little extra maple syrup over the squash and sprinkle with some more fresh thyme and/or sage.
Nutrition
Serving: 0.5squash | Calories: 397kcal | Carbohydrates: 55g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 598mg | Potassium: 1461mg | Fiber: 10g | Sugar: 15g | Vitamin A: 40000IU | Vitamin C: 80mg | Calcium: 224mg | Iron: 4mg
