Butternut Squash Crunch
Elevate your side dish game with this irresistible Butternut Squash Crunch, a harmonious blend of warm spices, velvety roasted butternut squash, and a satisfyingly crispy pecan-panko topping. Perfectly seasoned with cinnamon, salt, and pepper, the roasted squash reaches caramelized perfection in the oven, while the buttery breadcrumb mixture, sweetened with a touch of maple syrup, adds a deliciously nutty crunch. This easy-to-make recipe is ready in under an hour and is a fantastic balance of textures and flavors, making it an ideal addition to any fall-inspired feast, Thanksgiving spread, or cozy weeknight dinner. With wholesome ingredients and plenty of crowd-pleasing appeal, Butternut Squash Crunch is destined to become a new seasonal favorite!
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Recipe Information
Ingredients
- 1 medium-sized (about 2-3 lbs) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cinnamon
- 0.75 cups pecans
- 2 tablespoons maple syrup
- 0.5 cups panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the flesh into roughly 1-inch cubes.
In a large mixing bowl, toss the diced squash with olive oil, salt, pepper, and cinnamon until evenly coated.
Spread the squash cubes in a single layer on the prepared baking sheet and roast for 20 minutes, flipping halfway through.
While the squash is roasting, roughly chop the pecans and set them aside.
In a small saucepan, melt the butter over medium heat. Stir in the panko breadcrumbs and pecans, cooking for 2-3 minutes until lightly toasted. Remove from heat and mix in the maple syrup.
After 20 minutes, remove the squash from the oven. Sprinkle the pecan-breadcrumb mixture evenly over the squash.
Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the squash is tender and the topping is golden and crispy.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 53.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3553 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
