Roasted Butternut Squash with Maple Pecan Glaze is a simple side dish that's the perfect sweet-and-savory addition to any family dinner, holiday, or weeknight meal. It's ready in under 20 minutes and highlights your favorite cozy fall flavors!
Toss the diced butternut squash with olive oil, and cinnamon until fully coated, then spread evenly across a large baking sheet. Roast in the oven for 15-20 minutes, tossing halfway through cook time. They're done when fork-tender and golden brown on the roasted side (size will play a part in roast time!).
Right before the squash is done roasting, or immediately after they've been removed from the oven, begin the glaze. Heat a small skillet over low-medium heat. Add butter, maple syrup, and brown sugar and whisk until combined. Bring to a low simmer and add in chopped pecans, stirring to combine. Let bubble for 1-2 minutes until slightly thickened and sugar is dissolved, then remove from heat.
Immediately toss the roasted squash with the glaze and serve.
Notes
9/20/21 Update: changed the recipe from 2 1/2 Tablespoons of both maple syrup and sugar to 3 and 2, respectively, to improve the texture of the glaze.Vegan/DFo: use vegan butter for the glaze.