Maple Roasted Butternut Squash with Pecans
Cubed butternut squash roasted until caramelized, then tossed with pure maple syrup and finished with toasted pecans and fresh thyme. A naturally sweet, Paleo-friendly autumn side.
Ingredients
- 3 lbs butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 1/2 cup raw pecan halves, roughly chopped
- 2 tsp fresh thyme leaves
Instructions
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1
Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
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2
In a large bowl, toss 3 lbs peeled and cubed butternut squash with 2 tbsp olive oil, 2 tbsp pure maple syrup, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, 1/4 tsp ground cinnamon, and 1/8 tsp cayenne pepper until evenly coated.
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3
Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces for caramelization.
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4
Roast for 20 minutes, then flip the pieces. Scatter 1/2 cup roughly chopped raw pecan halves over the squash and continue roasting for 8-10 minutes until the squash is tender and deeply caramelized and the pecans are toasted.
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5
Transfer to a serving platter, scatter 2 tsp fresh thyme leaves over the top, and serve immediately.