Roasted Butternut Squash with Maple Pecans
All the flavors of fall come together in this Roasted Butternut Squash with Maple Pecans. A very easy side dish that is perfect for seasonal family or holiday dinners.
Did you know butternut squash is a superfood? I know, I didn’t know either. This is fabulous news because it really is my favorite fall vegetable, plus there are so many ways you can prepare it. Butternut squash is so versatile it can be used to make delicious soups, creamy sauces for pasta, a healthier alternative to mashed potatoes (with lots of butter), even risotto.
Where this particular recipe may be categorized as a side dish, I have to admit, I ate the whole thing as my entire dinner because I just couldn’t stop myself! I don’t mean the entire half, oh no, I mean the whole squash. It is a superfood after all.
The soft creamy flesh of the squash, flavored with earthy sage and thyme, nutmeg and sweet crunchy pecans in maple syrup makes for a fabulous pairing and a stunning taste sensation. Are we sure this is a vegetable?
This Roasted Butternut Squash with Maple Pecans is more like dinner and dessert in one dish! I’ll be serving this as a Thanksgiving side dish because they can be made ahead and kept warm until you need them. There are 2 ways you could serve this: you can scoop out the squash and give individual servings and get 2 servings per half, or give everyone their own half,. Your guests will thank you. I promise!
If you’ve tried this Roasted Butternut Squash with Maple Pecans or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
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