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Home » Recipes » Main Courses and Sides

Rosemary Roasted Butternut Squash with Brown Sugar Pecans

Modified: Oct 12, 2024 · Published: Sep 1, 2020 by Nicole B. · Leave a Comment
5 from 1 vote
Total Time: 40 minutes minutes
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Crunchy, buttery brown sugar pecans add a new twist to classic rosemary roasted butternut squash in this tasty side dish. Serve it with spicy sausage or roasted poultry, such as this cast iron Cornish hen.

Rosemary roasted butternut squash with pecans on a plate.

Full Recipe

Rosemary roasted butternut squash with pecans on a plate.
Author: The Spice Train

Rosemary Roasted Butternut Squash with Brown Sugar Pecans

5 from 1 vote
Rosemary roasted butternut squash and brown sugar pecans come together in this easy and tasty side dish.
Print Version (does not include images) Pin Recipe
Prep Time: 5 minutes mins
Cook Time: 35 minutes mins
Total Time: 40 minutes mins
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 237
Ingredients Equipment Method Nutrition Notes

Equipment:

  • measuring cups and spoons
  • knife and cutting board
  • vegetable peeler
  • mixing bowl
  • baking sheet
  • saucepan
  • wooden spoon
  • rubber spatula
Prevent your screen from going dark

Ingredients:
  

  • 4 cups peeled and cubed butternut squash* (about 1 ¼ pound)
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons dried rosemary
  • ½ tablespoon unsalted butter
  • ½ cup roughly chopped pecans
  • 1 teaspoon light brown sugar

Method:
 

  1. Heat the oven to 400 degrees F. In a bowl, toss the squash with the olive oil, salt, pepper and rosemary.
    4 cups peeled and cubed butternut squash* (about 1 ¼ pound), 1 ½ tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 ½ teaspoons dried rosemary
    Butternut squash cubes in a bowl
  2. Transfer to a baking sheet** and roast until soft (about 35 minutes). Stir everything around half-way through the roasting time.
    Butternut squash cubes on a baking sheet.
  3. Melt the butter in a saucepan. Add the pecans and stir them on medium-high heat for a minute. Add the sugar. Stir around on medium heat until the sugar is melted and the pecans are evenly coated (a few minutes).
    ½ tablespoon unsalted butter, ½ cup roughly chopped pecans, 1 teaspoon light brown sugar
    Pecans in a pan.
  4. Toss the pecans with the squash and serve.

Recipe notes:

*You want the cubes to be about ¾-inch in length.
**I recommend using a dark metal baking sheet because it will brown the squash nicely from the bottom.
Storage: Store leftovers in an airtight container in the fridge. Reheat in a pan on the stovetop.
Did you make this recipe?Please consider leaving a review- THANK YOU!

Nutrition (estimate only):

Calories: 237kcalCarbohydrates: 19.8gProtein: 3gFat: 18.5gSaturated Fat: 2.7gCholesterol: 4mgSodium: 154mgPotassium: 572mgFiber: 4.5gSugar: 4.5gCalcium: 87mgIron: 2mg

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Hi there!

I'm Nicole, the cook and photographer behind this website. You'll find lots of delicious recipes here, all centered around spices.

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