Roasted Butternut Squash with Rosemary Pecans and Maplehoney Glaze

Recipe Introduction

Quick Hook

Roasted Butternut Squash with Rosemary is my cozy fall comfort. Oh my gosh, it smells of sweet maple and fresh herbs.
That sticky glaze and crunch from rosemary pecans seal the deal.

Brief Overview

This Butternut Squash Recipe has roots in classic American fall cooking.
It nods to Thanksgiving and other Holiday Side Dish traditions.

Difficulty is easy. Prep time is 15 minutes . Cook time is 25 30 minutes .

Yields about 4 6 servings. Serve warm beside roast chicken.
It also shines in grain bowls and as a Winter Side Dishes pick.

Main Benefits

One cup of cooked squash gives more than 100 percent daily vitamin A.
So yes, it’s tasty and it’s nutritious. That is a win.

This dish works for casual dinners and for special meals. Think Thanksgiving Side Dish Squash or a weeknight upgrade.
It pairs well with wine or sparkling apple cider.

What makes it special is contrast. Maple Honey Glazed Butternut Squash adds sweet stickiness.
Toasted Pecans bring crunch. Lemon zest cuts the sweetness.

I remember serving this at a small family dinner.
Everyone asked for more. I tossed in goat cheese. People lost it.

Later I made a Vegan Roasted Butternut Squash version. It was equally beloved.

Why you should make it now. It’s simple and seasonal. The herbs make it savory.
The nuts and glaze make it festive and textural.

A small tip before ingredients. Cut the cubes uniform for even caramelization.
Don’t crowd the pan or you’ll get steamed squash.

Ready to gather the items?
Next, let’s move to the ingredient list and equipment needed.

Ingredients & Equipment

Here’s what you need for Roasted Butternut Squash with Rosemary. Oh my gosh, this dish screams fall. Fun stat: winter squash sales spike in autumn.

Main Ingredients

For the squash

• 2 lb (900 g) butternut squash, peeled, seeded, 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, crushed).
• 1/2 tsp (3 g) kosher salt.
• 1/4 tsp (0.5 g) freshly ground black pepper.

Glaze & finish

• 1 tbsp (15 ml) pure maple syrup.
• 1 tsp (5 ml) honey, or extra maple for vegan.
• 1 tbsp (14 g) unsalted butter, optional (use neutral oil for vegan).
• 1/2 tsp (1 g) lemon zest.
• Pinch of red pepper flakes, optional.

Pecans & garnish

• 1/2 cup (60 g) pecan halves, roughly chopped.
• 1 2 tbsp (6 12 g) chopped parsley, optional.
• 2 oz (56 g) crumbled goat cheese or feta, optional.
• 1/4 cup (35 g) dried cranberries or pomegranate arils, optional.

Quality notes

• Use firm squash with matte skin.
• Choose pure maple syrup, not pancake syrup.
• Pick fresh rosemary with bright needles.

Seasoning Notes

Essential combo: rosemary, salt, and black pepper. Add lemon zest to lift sweetness.
Maple + honey makes a sticky glaze.

For heat, add a pinch of red pepper flakes. Substitutions: fresh rosemary → 1/2 tsp dried.
Pecans → walnuts or toasted pumpkin seeds.

Honey → maple for Vegan Roasted Butternut Squash.

Equipment Needed

Essential tools only: sharp chef’s knife, vegetable peeler. Rimmed baking sheet and parchment or silicone mat. Small skillet for toasting pecans and warming glaze.
Mixing bowl, spatula, measuring spoons/cups, zester.

Common household swaps: baking sheet → rimmed oven tray. Small skillet → small sauté pan.
Parchment → lightly oil the pan.

This dish doubles as a cozy Butternut Squash Side Dish. I remember making it for Thanksgiving. The maple honey glaze and Toasted Pecans always steal the show.

Trust me, it’s a Holiday Side Dish winner.

Cooking Method

Comfort on a plate. I call this Roasted Butternut Squash with Rosemary. It’s my go-to autumn side.
It reads like a classic Butternut Squash Side Dish.

Fun line: "Comfort food never tasted so bright."
This Butternut Squash Recipe sings sweet and savory.

Prep Steps

Have everything ready. Peel and cube into 1 inch pieces. Measure oil, rosemary, salt and pepper.
Line the sheet pan.

For speed, use a food safe peeler. Save time by cubing while tea boils.
Safety first: use a sharp knife.

Cut on a stable board. Beware hot pans when you pull them.
Hot-surface warning: handle with oven mitts.

step-by-step Process

1. Preheat oven to 425° F ( 220° C) . Line pan.
2. Toss squash with oil, rosemary, salt.
3. Spread cubes in a single layer.
4. Roast for 20– 25 minutes . Flip once at 12 15 minutes .
5. Toast pecans in a skillet 2– 3 minutes . Watch closely.
6. Warm maple and honey with butter ~1 minute . Zest lemon.
7. Toss glaze and pecans with hot squash. Serve warm.

Visual cues matter. Look for golden, caramelized edges. Fork tender flesh means done. Pecans should smell toasty, not burnt.
The glaze should cling, not pool.

Pro Tips

Cut uniformly for even browning. Use two pans if crowded. To keep nuts crunchy, toast them last.
Avoid overcooking; squash gets mushy fast.

Swap butter for oil for Vegan Roasted Butternut Squash.
make-ahead: roast one day early. Reheat at 400° F ( 200° C) for 8 10 minutes .

Oh my gosh, I once forgot the rosemary. Lesson learned: the herb lifts the whole dish.
This works as a Holiday Side Dish.

It pairs well with roast turkey for Thanksgiving Side Dish Squash.
Think Maple Honey Glazed Butternut Squash with Toasted Pecans.

Serve it with grains or as Roasted Winter Squash with Rosemary.
Honestly, this is cozy, easy, and unfussy.

Recipe Notes

I call this dish Roasted Butternut Squash with Rosemary, my autumn go-to. It feels like "autumn on a plate." I first made it for Thanksgiving. Everyone asked for seconds. True story.

Serving Suggestions

Serve hot from the oven. Spread on a warm platter. Sprinkle chopped parsley or crumbled goat cheese. The contrast lifts the flavors nicely.

Pair it with roast chicken or turkey. It also shines with a grain bowl. Try it alongside polenta or a crisp salad.

For drinks, pick a lightly oaked Chardonnay. Sparkling apple cider works great too. This is a perfect Butternut Squash Side Dish for holiday meals.

It doubles as a cozy Winter Side Dishes pick.

Storage Tips

Cool the squash completely before storing. Refrigerate in an airtight container up to three days. Reheat at 400° F ( 200° C) for 8 10 minutes .

Toss with fresh glaze after reheating. For freezing, flash freeze cubes first. Store in freezer bags up to three months. Thaw overnight in the fridge.

Reheat gently to avoid mushy squash.

Variations

Want a vegan version? Use extra maple instead of honey. Swap butter for coconut oil. That makes a tasty Vegan Roasted Butternut Squash.

For a savory twist, add crisp pancetta. Try a Mediterranean take with balsamic. Replace rosemary with thyme. Top with crumbled feta instead of goat cheese.

For nuts, swap pecans for walnuts or pepitas. I often use Rosemary Pecans toasted in a dry skillet. They add great crunch.

Nutrition Basics

This dish is nutrient dense and filling. Butternut squash delivers fiber and vitamin A. The pecans provide heart healthy fats. Maple syrup adds natural sweetness.

Per serving, expect about 210 kcal , 3 g protein, 14 g fat. Small swaps change these numbers. Adding cheese increases calories and fat.

I love how simple flavors become special. The maple honey glaze and toasted pecans make this a real crowd pleaser. Try it once.

You’ll understand why it’s my favorite Maple Honey Glazed Butternut Squash and a beloved Thanksgiving Side Dish Squash. Give it a go.

You’ll nail it.