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Home » Recipes » Side Dish Recipes

Rosemary Roasted Butternut Squash with Brown Sugar Pecans

Published: Sep 1, 2020 · Modified: Jul 2, 2023 by Nicole B.

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total time40 minutes minutes

Rosemary roasted butternut squash and crunchy, buttery brown sugar pecans come together in this tasty side dish. Serve it with spicy sausage or roasted poultry.

For more delicious fall squash flavors, also check out this ground beef-stuffed butternut squash!

Roasted butternut squash with pecans and rosemary on a plate.
Jump to:
  • Ingredients needed:
  • How to make it:
  • How to serve it:
  • How to store leftovers:
  • Frequently asked questions:
  • More delicious side dishes:
  • Full Printable Recipe
  • Comments

Ingredients needed:

Rosemary and winter squash is a classic flavor combination that's made even better by the addition of rich and buttery brown sugar pecans.

Ingredients for roasted butternut squash with brown sugar pecans.
You need pecans, olive oil, unsalted butter, rosemary, brown sugar, salt, pepper and butternut squash to make this recipe.

How to make it:

See full ingredients & instructions in the recipe card below!

Step 1. Heat the oven, then peel and cut butternut squash into cubes. Toss with olive oil, salt, black pepper and dried rosemary.

Butternut squash with seasonings being stirred in a bowl.

Step 2. Spread the cubes out on a baking sheet in a single layer and roast until soft.

Butternut squash cubes on a baking sheet.

Step 3. Melt butter in a pan, then add chopped pecans. Stir in light brown sugar.

Brown sugar pecans in a saucepan.

How to serve it:

Toss the pecans with the squash and serve as a side dish with spicy sausage or with roasted poultry.

How to store leftovers:

You can easily store leftovers in an airtight container in the fridge and reheat the dish in a pan on the stovetop.

Frequently asked questions:

Do I have to peel a butternut squash before roasting?

Yes, you have to peel butternut squash. Cut the whole squash into 5 or 6 individual pieces and peel each piece. You can use a paring knife or a vegetable peeler to do the peeling.

What type of baking sheet is best to use for roasting butternut squash?

A dark metal baking sheet is best for roasting butternut squash because a dark sheet will brown the squash nicely from the bottom. (Here is a bit more about dark versus light baking sheets.)

Can I prepare butternut squash ahead of time?

Yes, you can peel and cube butternut squash 1 day ahead.

How should I store butternut squash after cutting?

Store raw, peeled and cut butternut squash in an airtight container in the fridge for up to 1 day.

How long does peeled butternut squash keep?

You can keep peeled and cut raw butternut squash in the fridge for up to 1 day.

What meat goes well with butternut squash?

Spicy sausage and roasted chicken or turkey go really well with butternut squash.

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Full Printable Recipe

Roasted butternut squash with pecans and rosemary on a plate.

Roasted Butternut Squash with Brown Sugar Pecans and Rosemary

The Spice Train
Rosemary roasted butternut squash and brown sugar pecans come together in this easy and tasty side dish.
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 4
Calories (estimated) 237 kcal

Equipment:

  • measuring cups and spoons
  • knife and cutting board
  • vegetable peeler
  • mixing bowl
  • baking sheet
  • saucepan
  • wooden spoon
  • rubber spatula

Ingredients:
  

  • 4 cups ¾-inch cubes 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.
  • 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 around on medium-high heat for a minute. Add the sugar and stir around on medium heat until the sugar is melted and the pecans are evenly coated (a few minutes).
  • Toss the pecans with the squash and serve.

Notes:

*I recommend using a dark metal sheet pan to brown the squash nicely from the bottom.

Nutrition Information (Estimated):

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

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: roasted butternut squash brown sugar, rosemary butternut squash, rosemary roasted butternut squash

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