Maple and Pecan Roasted Butternut Squash | The Healthy Family and Home

Maple and Pecan Roasted Butternut Squash




Yield 2 servings

Vegan / Gluten-Free / Dairy-Free / Paleo-Friendly / No Refined Sugar



Preheat the oven to 425 degrees.

Prepare the butternut squash:

  1. Peel the butternut squash and cut it into small cubed pieces.
  2. Add the cubed butternut squash on a baking pan 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.
  3. Remove them from the oven and reduce the heat of the oven to 400 degrees.

Prepare the meal:

  1. When the butternut squash are ready, add them to a medium sized bowl with the remaining ingredients and gently stir until everything is combined.
  2. Transfer the mixture back to the baking pan lined with parchment paper and spread evenly.
  3. Return the baking pan 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.
  4. Remove from oven and garnish with additional pecans and/or chopped chives.
  5. Enjoy!


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Creative Commons License  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.

Recipe by The Healthy Family and Home at