As the crisp autumn air sets in, there’s no better way to celebrate the season than with hearty, comforting dishes like Maple Roasted Butternut Squash with Pecans and Sage. This delightful recipe brings together the sweet and earthy flavors of roasted butternut squash, paired with a spiced maple glaze and the crunch of toasted pecans. Fresh sage adds an aromatic touch, making this dish an excellent addition to any fall meal. Whether you’re planning a cozy family dinner or a festive holiday feast, this side dish is sure to impress.
Why You’ll Love This Recipe
Butternut squash is a versatile vegetable that roasts beautifully, with a natural sweetness that’s enhanced by the addition of maple syrup and warm spices like nutmeg. The pecans provide a satisfying crunch, while the fresh sage brings a savory depth that balances the sweetness of the dish. Plus, the recipe is simple to prepare, making it a great choice for both novice cooks and seasoned chefs.
Ingredients You’ll Need
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1/4 cup melted unsalted butter
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup pure maple syrup
- 1/2 cup chopped pecans
- 1 tablespoon fresh sage leaves, chopped
These ingredients come together to create a harmonious balance of flavors, offering just the right amount of sweetness and spice.
How to Make Maple Roasted Butternut Squash with Pecans and Sage
Step 1: Preheat the Oven
Set your oven to 200°C (400°F) and let it heat up while you prepare the ingredients.
Step 2: Season and Roast the Squash
In a large bowl, toss the cubed butternut squash with melted butter, ground nutmeg, salt, and pepper until each piece is well coated. Spread the squash cubes in a single layer on a baking sheet, ensuring they are evenly spaced for optimal roasting. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized around the edges.
Step 3: Prepare the Maple Pecan Glaze
While the squash is roasting, combine the maple syrup, chopped pecans, and fresh sage in a small bowl. This mixture will add a delightful finishing touch to the dish.
Step 4: Add the Glaze and Finish Roasting
Once the squash is roasted, remove it from the oven and spoon the maple glaze over the top. Return the squash to the oven for an additional 8-10 minutes to allow the glaze to caramelize slightly.
Step 5: Serve and Enjoy
Remove from the oven and serve the dish warm. The result is a perfect balance of tender butternut squash, crunchy pecans, and aromatic sage, with the sweetness of maple syrup tying it all together.
A Seasonal Delight for Any Occasion
This Maple Roasted Butternut Squash with Pecans and Sage is the perfect side dish for any autumn or winter meal. Its combination of sweet and savory flavors will enhance everything from roasted meats to vegetarian mains. Not only is it easy to prepare, but it also brings a sense of warmth and comfort to the table, making it a fantastic option for holiday gatherings or casual family dinners.
So, next time you’re looking to elevate your fall cooking, give this recipe a try—it’s sure to become a seasonal favorite!
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Maple Roasted Butternut Squash with Pecans and Sage
Description
Experience the comforting flavors of fall with this delightful recipe. Roasted butternut squash drizzled with a spiced maple glaze and topped with crunchy pecans and aromatic sage makes for an irresistible side dish that perfectly complements any meal.
Ingredients
1 medium butternut squash, peeled and cut into 1-inch cubes
1/4 cup melted unsalted butter
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup pure maple syrup
1/2 cup chopped pecans
1 tablespoon fresh sage leaves, chopped
Instructions
Preheat oven to 200C (400F).
In a large bowl, toss butternut squash cubes with melted butter, nutmeg, salt, and pepper until well coated.
Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes until slightly caramelized and tender.
In a small bowl, combine maple syrup, chopped pecans, and fresh sage.
Spoon the maple glaze mixture over the roasted squash and return to the oven for an additional 8-10 minutes.
Remove from oven and serve warm.