Crunchy, buttery brown sugar pecans add a new twist to classic rosemary roasted butternut squash in this tasty side dish.
Recipe ingredients:
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Heat the oven, then peel and cut butternut squash into cubes. Toss with olive oil, salt, black pepper and dried rosemary.
- Spread the cubes out on a baking sheet in a single layer. Roast until soft.
- Melt butter in a pan, then add chopped pecans. Stir in light brown sugar.
How to serve it:
Toss the pecans with the squash. Serve with spicy sausage or roasted poultry, such as this cast iron Cornish hen.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
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Rosemary Roasted Butternut Squash with Brown Sugar Pecans
Rosemary roasted butternut squash and brown sugar pecans come together in this easy and tasty side dish.
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Equipment:
- measuring cups and spoons
- knife and cutting board
- vegetable peeler
- mixing bowl
- baking sheet
- saucepan
- wooden spoon
- rubber spatula
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
Instructions:
- 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
- Transfer to a baking sheet** and roast until soft (about 35 minutes). Stir everything around half-way through the roasting time.
- 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
- Toss the pecans with the squash and serve.
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.
More delicious fall dishes:
- Sweet Potato Gnocchi Soup with Chorizo30 Minutes
- Stuffed Butternut Squash with Ground Beef1 Hours 45 Minutes
- Gnocchi Beef Stroganoff Spiced with Cinnamon and Clove2 Hours 30 Minutes
- Broccoli Sausage Soup25 Minutes
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