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Easy Roasted Butternut Squash with Maple Pecans & Feta

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This roasted butternut squash with maple pecans and feta is a sweet, salty, and crunchy side dish that converts squash skeptics. It’s quick, easy, and perfect for fall gatherings or weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900g-1.4kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup, divided
  • ½ cup (60g) pecan halves
  • ½ cup (75g) crumbled feta cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon cinnamon (optional)
  • Fresh thyme or rosemary for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Cut off both ends, peel completely, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a medium bowl, toss the cubed squash with 2 tablespoons olive oil, 2 tablespoons maple syrup, salt, pepper, and cinnamon (if using) until well coated.
  4. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not crowded.
  5. Roast for 20 minutes. Remove from oven, flip each piece, sprinkle pecan halves over the squash, and drizzle with remaining 1 tablespoon maple syrup.
  6. Roast for another 15-20 minutes until squash is fork-tender and deeply caramelized, and pecans are toasted.
  7. Remove from oven, sprinkle crumbled feta cheese evenly over the hot squash. Garnish with fresh thyme or rosemary if desired. Let rest 2-3 minutes before serving.

Notes

For even caramelization, flip the squash halfway through roasting. Add pecans halfway to prevent burning. Use a hot oven (425°F) for best results. Cut squash into uniform pieces for even cooking.

Nutrition

Keywords: roasted butternut squash, maple pecans, feta, fall side dish, holiday side dish, easy roasted vegetables

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