Butternut Squash with Onions Pecans
Elevate your fall menu with this irresistible dish of Butternut Squash with Onions and Pecans—a perfect blend of sweet, savory, and nutty flavors that will wow your taste buds. This recipe combines tender, caramelized butternut squash and golden, roasted onions with the warm sweetness of maple syrup, a hint of cinnamon, and the delightful crunch of toasted pecans. The optional sprinkle of fresh thyme adds a fragrant, earthy touch, making it a beautifully balanced side dish for holiday celebrations or cozy weeknight dinners. With a quick 15 minutes of prep and simple roasting techniques, this recipe is both effortless and elegant, serving as a versatile addition to any table. Perfectly seasonal and packed with flavor, this dish is a must-try for fans of comforting autumn-inspired cuisine.
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Recipe Information
Ingredients
- 1 large (about 2 pounds) butternut squash
- 1 large yellow onion
- 1 cup pecans
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon (optional, chopped) fresh thyme
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Peel and seed the butternut squash, then cut it into 1-inch cubes. Set aside.
Cut the yellow onion in half, peel, and slice it thinly into half-moons.
In a large mixing bowl, combine the cubed butternut squash, sliced onion, olive oil, maple syrup, ground cinnamon, salt, and black pepper. Toss until everything is evenly coated.
Spread the squash and onion mixture in a single layer on the prepared baking sheet.
Roast the squash and onions in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.
While the vegetables are roasting, toast the pecans: place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until they are fragrant and lightly browned. Remove from heat and set aside.
After 25 minutes, sprinkle the toasted pecans over the roasting squash and onions. Return the tray to the oven and roast for an additional 10-15 minutes, or until the squash is fork-tender and caramelized.
If using fresh thyme, sprinkle it over the roasted vegetables as a garnish just before serving.
Transfer the roasted squash, onions, and pecans to a serving dish and enjoy warm.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 138.0 g | 50% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 41.5 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3220 mg | 69% | |
*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.
