Ingredients:

  • 2 lb (900 g) butternut squash, peeled, seeds removed, cut into 1-inch (2.5 cm) cubes (about 6 cups)
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 1 tsp (1 g) fresh rosemary, finely chopped (or 1/2 tsp dried rosemary, crushed)
  • 1/2 tsp (3 g) kosher salt (adjust to taste)
  • 1/4 tsp (0.5 g) freshly ground black pepper
  • 1 tbsp (15 ml) pure maple syrup
  • 1 tsp (5 ml) honey (or extra maple for vegan)
  • 1 tbsp (14 g) unsalted butter (or 1 tbsp neutral oil for vegan) — optional for richer glaze
  • 1/2 tsp (1 g) lemon zest (from 1 small lemon)
  • Pinch of red pepper flakes (optional)
  • 1/2 cup (60 g) pecan halves or pieces, roughly chopped
  • 1–2 tbsp (6–12 g) chopped fresh parsley (optional)
  • 2 oz (56 g) crumbled goat cheese or feta (optional)
  • 1/4 cup (35 g) dried cranberries or pomegranate arils (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Peel, halve, seed, and cut the butternut squash into roughly 1-inch (2.5 cm) cubes. Place squash cubes in a large bowl.
  3. Add olive oil, chopped rosemary, salt and pepper to the bowl and toss until cubes are evenly coated.
  4. Spread squash in a single layer on the prepared baking sheet, leaving space between cubes. Roast on the middle rack for 20–25 minutes, flipping once at 12–15 minutes, until edges are golden and squash is fork-tender.
  5. While the squash roasts, heat a small skillet over medium heat. Add pecans and toast 2–3 minutes, stirring, until fragrant and lightly browned; transfer to a plate.
  6. In the same skillet, reduce heat to low and add maple syrup, honey and butter (or oil). Warm, stirring, until slightly thickened (about 1 minute). Remove from heat and stir in lemon zest and a pinch of red pepper flakes if using.
  7. When squash is done, transfer to a large bowl or keep on the warm baking sheet. Drizzle the maple-honey glaze over the hot squash and gently toss to coat. Add toasted pecans and toss once more; taste and adjust salt.
  8. Transfer to a serving dish and scatter chopped parsley, optional goat cheese or dried cranberries/pomegranate arils over the top. Serve warm.