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Quick Maple Roasted Butternut Squash with Pecans & Feta

maple roasted butternut squash with pecans and feta - featured image
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This quick and easy roasted butternut squash is tossed with maple syrup, then topped with toasted pecans and salty feta. It’s a perfect weeknight side dish that comes together in about 30 minutes and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1/2 cup pecan halves
  • 1/3 cup crumbled feta cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: Cut off the top and bottom, stand upright, and slice down the middle. Scoop out seeds and stringy bits, then peel the skin. Cut into 1-inch cubes (about 4-5 cups).
  3. In a mixing bowl, combine the cubed squash, olive oil, maple syrup, salt, and pepper. Toss until every piece is coated.
  4. Spread the squash in a single layer on the prepared baking sheet, leaving space between cubes. Do not pour excess liquid from the bowl over the squash.
  5. Roast for 20 minutes. Remove the pan, stir the squash, and return to the oven.
  6. While the squash roasts, toast the pecans: Heat a small skillet over medium heat. Add pecan halves and cook, stirring frequently, for 3-4 minutes until fragrant and slightly darker. Remove from pan immediately.
  7. Roast the squash for another 10-15 minutes, until fork-tender and edges are deep golden brown with caramelized spots (total roasting time: 30-35 minutes).
  8. Transfer roasted squash to a serving platter. Sprinkle toasted pecans and crumbled feta over the top. If using, scatter fresh thyme leaves over everything.
  9. Serve immediately while warm.

Notes

For best results, cut squash into uniform 1-inch cubes to ensure even cooking. Do not overcrowd the pan; use two baking sheets if doubling the recipe. Toast pecans separately to prevent burning. Let feta sit at room temperature for 10 minutes before crumbling for better texture. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven or skillet.

Nutrition

Keywords: roasted butternut squash, maple roasted squash, butternut squash with pecans and feta, easy side dish, quick weeknight side, vegetarian, gluten-free

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