This Maple and Pecan Roasted Butternut Squash recipe is really easy to make and needs only 4 clean, real food ingredients!
It's great for a side dish and has a warm, enticing aroma while it's roasting.
This recipe makes a small batch, enough for 2 servings, so just double or triple the recipe if you need to make more.
Most roasted butternut squash recipes use butter and brown sugar to sweeten it, but this healthier version uses maple syrup, a natural sweetener.
And, it's vegan, gluten-free, dairy-free, paleo-friendly and contains no refined sugar.
Want more healthy side dish recipes? Check out Roasted Smashed Potatoes with Smoked Paprika Habanero Sauce, Spicy Turmeric Twice Baked Potatoes, Spicy Lemon Sauteed Broccolini or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating snack and side dish recipes just like this one that you will love!
5 Fast Facts About Butternut Squash:*
- ⅔ cup contains 80% vitamin A
- 100 g contains 35% vitamin C
- good source of fiber
- excellent source of antioxidants
- high in carotenoids
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- super high in anti-oxidants
- helps with inflammation
- ¼ cup contains more calcium than the same amount of milk
- ¼ cup contains more potassium than a banana
5 Fast Facts About Pecans:*
- contains naturally occurring anti-oxidants
- helps to lower cholesterol
- high quality source of protein
- contains more 19 vitamins and minerals
- excellent source of vitamin E
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Maple and Pecan Roasted Butternut Squash
Ingredients
- 2 cups organic butternut squash
- 2 tablespoons organic maple syrup
- ½ cup organic pecans chopped
- 1 tablespoon organic pumpkin pie spice blend
Instructions
- Preheat the oven to 425 degrees.
Prepare the butternut squash:
- Peel the butternut squash and cut it into small cubed pieces.
- Add the cubed butternut squash on a cookie sheet lined with parchment paper and bake at 425 degrees for approximately 30-40 minutes, or until they are soft and tender, tossing them halfway through.
- Remove them from the oven and reduce the heat of the oven to 400 degrees.
Prepare the meal:
- When the butternut squash cubes are ready, add them to a medium mixing bowl with the remaining ingredients and gently stir until everything is combined.
- Transfer the mixture back to the cookie sheet lined with parchment paper and spread evenly.
- Return the cookie sheet to the oven and bake for an additional 10-15 minutes at 400 degrees, tossing at least once halfway through, taking care not to burn them.
- Remove from oven and garnish with additional pecans and/or chopped chives.
- Enjoy!
Recipe Notes
The recipe and photographs for "Maple and Pecan Roasted Butternut Squash" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
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Terry says
Morning,if you wanted to make this dish into a main meal what could you serve with it?terry
Karielyn says
Hi there Terry! I would probably make a double batch so the portion sizes would be larger and add a good salad with it, maybe with some chopped almonds or hemp seeds sprinkled on top for protein.
Thanks for the question and I hope you enjoy the recipe 🙂