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Cozy Brown Sugar Roasted Butternut Squash with Pecans: Best Side Dish

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This cozy brown sugar roasted butternut squash with pecans is a simple yet stunning side dish featuring caramelized squash, crunchy pecans, and a sweet-savory glaze. Perfect for Thanksgiving, Sunday dinners, or any cozy evening.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs / 900–1100 g), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3 g), kosher preferred
  • 1/4 teaspoon black pepper (1 g), freshly ground
  • 3 tablespoons unsalted butter (42 g), melted
  • 1/4 cup packed light brown sugar (50 g)
  • 1/2 cup pecan halves (60 g), roughly chopped
  • 1/2 teaspoon ground cinnamon (1.5 g)
  • 1/4 teaspoon ground nutmeg (0.5 g)
  • Pinch of cayenne pepper (optional)
  • Fresh thyme or rosemary sprigs for garnish (optional)
  • Flaky sea salt for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the butternut squash: cut off both ends, stand upright, slice down the middle to separate neck from bulb. Peel both pieces, cut neck into rounds, halve bulb to remove seeds, then cut everything into 1-inch cubes.
  3. In a large bowl, toss cubed squash with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
  4. Roast for 15 minutes until squash starts to soften and get color on edges.
  5. Meanwhile, make the glaze: in a small saucepan over low heat, melt butter. Stir in brown sugar, cinnamon, nutmeg, and cayenne (if using). Whisk until smooth and sugar dissolves, about 1-2 minutes. Remove from heat and stir in chopped pecans.
  6. After 15 minutes, remove baking sheet from oven. Pour glaze over partially roasted squash and gently toss with a spatula to coat evenly. Spread back into a single layer.
  7. Roast for another 10-15 minutes until squash is fork-tender and glaze is bubbling and caramelized. Pecans should be toasted and fragrant.
  8. Remove from oven and let rest on baking sheet for 2-3 minutes. Transfer to serving dish and garnish with fresh thyme or rosemary sprigs and flaky sea salt if desired.

Notes

Don’t add the brown sugar too early to prevent burning. Cut squash evenly for uniform cooking. Toast pecans lightly before adding for extra crunch. Use a rimmed baking sheet to catch sticky glaze. Let the dish rest 2-3 minutes after roasting to set the glaze. Prep squash a day ahead to save time.

Nutrition

Keywords: roasted butternut squash, brown sugar pecans, fall side dish, Thanksgiving side, easy roasted vegetables, caramelized squash

Find it online: https://cookluma.com/cozy-brown-sugar-roasted-butternut-squash-with-pecans-best-side-dish/