Description
Tender cubes of butternut squash roasted in a maple glaze and topped with toasted pecans for a perfect balance of sweet and savory.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (1-inch pieces)
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pecan halves
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and black pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
- Roast for 20 minutes, or until the squash is tender and the edges are starting to brown.
- Remove the pan from the oven and scatter the pecan halves over the squash, tossing gently to coat them in the glaze.
- Return the pan to the oven for another 5 to 10 minutes until the pecans are toasted and fragrant.
- Remove from the oven and garnish with freshly chopped parsley before serving.