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Close up of Maple Pecan Roasted Butternut Squash

Maple Pecan Roasted Butternut Squash

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  • Author: Ameera and Robin
  • Prep Time: 20 Minutes
  • Cook Time: 20-30 Minutes
  • Total Time: 40 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Healthy, wholesome, and brimming with sweet and savory flavors, this Maple Pecan Roasted Butternut Squash is a quintessential fall dish that is sure to put a smile on your face.




  • 6 to 8 cups butternut squash, seeded, peeled, 1-inch cubes *

Sauce Ingredients:

  • ¼ cup pure maple syrup
  • 1 teaspoon apple cider vinegar
  • 2 Tablespoons low-sodium vegetable broth *
  • 2 Tablespoons orange juice
  • ½ teaspoon sea salt (+/-) *

Other Ingredients:

  • ½ to ¾ cup pecan halves *

Out-of-the-Oven Ingredients:

  • 1 Tablespoon pure maple syrup
  • ¼ + 1/8 teaspoon cinnamon (+/-) *
  • 1/8 teaspoon ground rosemary (optional) *
  • Sprinkle sea salt


  1. Preheat the oven to 400 F. Use the center rack placement.
  2. Line a large baking sheet with parchment paper, set aside.
  3. Remove seeds, peel, and cube the butternut squash, then place into a large bowl.
  4. Add all the Sauce Ingredients to the bowl of cubed butternut squash, mix well to thorough coat.
  5. With a slotted spoon, place the coated butternut squash cubes onto the parchment paper-lined baking sheet. Spread the cubes out evenly over the baking sheet.
  6. Bake the cubed squash uncovered in a preheated 400 F oven for 20 minutes.
  7. In the meantime, retain the left-over sauce, place the pecans in the bowl of left-over sauce, mix well, set aside.
  8. After 20 minutes, remove the roasted squash from the oven.
  9. With a thin-bladed spatula, gently lift and move all the roasted butternut squash to the center of the baking sheet, then dump the left-over sauce (with pecans) all over the pile of roasted butternut squash cubes. Use the spatula to gently flip over the butternut squash and thoroughly coat the roasted butternut squash with the sauce.  Then spread the coated butternut squash and pecans out evenly over the baking sheet.  Return to the oven to roast another 10 minutes.
  10. After 10 minutes, remove from the oven and immediately lift the roasted squash and pecans with a thin-bladed spatula to the center of the baking sheet into a pile. Then pour 1 Tablespoon of maple syrup over top, sprinkle the roasted squash and pecans with cinnamon, ground rosemary (optional), and sea salt, then gently flip the cubes around to evenly coat them with the syrup and seasonings.  Taste test, then add more seasonings, if needed.  Serve and enjoy!


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  4 to 6