New England Butternut Squash
Discover the cozy charm of fall with this New England Butternut Squash recipe, a delightful blend of sweet and savory flavors that celebrates seasonal simplicity. Roasted to perfection, tender butternut squash cubes are infused with the richness of pure maple syrup, accented by warming cinnamon, and balanced with a touch of fresh thyme for a herbaceous twist. A sprinkle of toasted pecans adds optional nutty crunch for an elegant finish. Ready in under an hour, this versatile dish pairs beautifully as a side to roasted meats or shines as a plant-based centerpiece. Perfect for holiday gatherings or weeknight dinners, this recipe is a celebration of autumn's finest ingredients with minimal prep and maximum flavor. Keywords: New England butternut squash recipe, roasted squash, maple syrup, cinnamon, fall side dish, plant-based recipes.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 0.5 teaspoons ground cinnamon
- 2 teaspoons fresh thyme
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups pecans (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Peel the butternut squash using a vegetable peeler. Cut off the top and bottom, slice the squash in half lengthwise, and scoop out the seeds. Chop the squash into 1-inch cubes.
In a large mixing bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, salt, and black pepper until evenly coated.
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Roast in the preheated oven for 30-40 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.
Remove the squash from the oven and sprinkle fresh thyme over the top.
If desired, toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Sprinkle the toasted pecans over the squash just before serving.
Serve warm as a side dish to roasted meats, or as a plant-based highlight in your meal.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 694 mg | 15% | |
*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.
