Maple Roasted Butternut Squash with Cranberries and Pecans
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Tender butternut squash is wrapped in a blanket of maple syrup and roasted to perfection with a sprinkle of cinnamon, crunchy toasted pecans, and tart cranberries. This maple roasted butternut squash is warm and wintery and has a perfect balance of sweet and savory flavors!
When I make this maple roasted butternut squash for dinner, it steals the show. There’s just something about all these warm flavors mingling together with sweet maple syrup and cozy root vegetables.
It doesn’t matter what I serve this with; my family always goes back for seconds. Spiked with cinnamon, this roasted butternut squash with maple syrup is all things cozy, so I like to serve it with a warm, feel-good main like my cranberry roasted chicken, some baked pork chops, or with bourbon steak. It also works well with pecan crusted salmon with maple glaze, too.
This butternut squash recipe served beside a nut loaf would make a delicious vegan dinner!
I love that it’s super easy to make: just line a baking sheet with parchment paper, toss the butternut squash on in a single layer, top with the maple syrup and some warming spices, pop it in the oven, and add some pecans and cranberries halfway through, and you’re done. Easy!
Why you’ll love this maple roasted butternut squash recipe
- Maple roasted butternut squash tastes like a celebration of the season! Using autumn’s finest squash and a sprinkle of cinnamon echoes everything our cozy fall and winter dreams are made of.
- Cranberries, pecans, and a little cinnamon make this special enough to serve to guests yet cozy enough to serve with a weeknight dinner!
- It’s unsuspecting: when you hear roasted squash, you probably don’t think of ingredients like cinnamon and maple syrup. It’s a pleasant surprise that’ll impress your family and guests. Even the kids will love these sweet veggies!
- The texture is as good as the flavor – the roasted squash becomes tender, and the pecans add a contrasting crunch!
Watch how to make this recipe
Maple Roasted Butternut Squash with Cranberries and Pecans
Ingredients
- 4 cups diced butternut squash
- 1 tablespoon avocado oil (or another neutral-flavored oil)
- 1 tablespoon pure maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- ½ cup pecans
- ¼ cup dried cranberries
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the butternut squash in a mixing bowl and add the avocado oil, maple syrup, cinnamon, sea salt, and cayenne and mix well.4 cups diced butternut squash, 1 tablespoon avocado oil, 1 tablespoon pure maple syrup, ½ teaspoon cinnamon, ½ teaspoon sea salt, ¼ teaspoon cayenne
- Pour onto the baking sheet, making sure that the butternut squash is in a single layer.
- Roast for 15 minutes and then add the pecans and cranberries to the baking sheet. Mix them with the squash then return the baking sheet to the oven for 15 minutes more, or until the butternut squash is soft and starting to caramelize.½ cup pecans, ¼ cup dried cranberries
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Frequently asked questions
Have a question that you don’t see answered below? Ask us in the comments below, and we will get back to you!
Can I use other types of squash?
You can! We made this recipe with butternut squash in mind, but the flavors will work with other squashes, like acorn squash. You can either make it with a whole butternut squash or use a few varieties of squash.
Can I adjust the spice level for this roasted butternut squash recipe?
Sure! Use less cayenne for a milder dish and more if you like a kick!
How do I store leftovers?
Leftover maple roasted butternut squash can be stored in the refrigerator in an airtight container for up to 3-4 days. The pecans will soften in the fridge over time, so you can store them separately at room temperature and sprinkle them on at serving.
My family loved this! This is so good that I plan on making this every Thanksgiving and Christmas!!
Oh I love hearing that so much!
Hi there! This looks delightful and can’t wait to make it! Love the idea of adding in some Brussels. Another thought I had was some apple for just a hint of another flavor profile. Do you have a suggestion on variety and when in the cooking process I should add?
Both of those are great ideas! I would add the brussels at the beginning and cube the apples and add them at the halfway point. Hope that helps!
I am making for 16 people. Do you think I could make it a little heartier by adding sliced brussels??
I think that brussels would be a great addition!
Amazing recipe and so simple – had everything on hand. My wife and I made this the other night and I didn’t even bother making anything else for dinner. We will be adding this dish to our Thanksgiving/Christmas dinners. Thank you.
Love it! I ate this once and called it dinner, too. Great minds think alike!
This is so delicious! The pecans and cranberries absolutely make this dish! I would cut back on the cayenne a little though. And I cut up a squash myself.
I’m so happy to hear it was a hit! Thank you for coming back to comment!
This looks so good. I have some cubed uncooked butternut squash in the freezer that I had left over from another recipe. I wonder if my frozen cubes would work with this recipe and if they should be thawed first.
I’ve honestly never cooked with frozen squash before so I can’t say if it will work in this recipe or not.
Thank you Kristen for this recipe. It made my Christmas meal that I make for my wife. How well do you think this would keep? Could I make it a day or two in advance and reheat?
It will reheat well the next day! I hope you have a great Christmas!
Thank you, and a Happy New Year too!