Roasted Butternut Squash with Candied Pecans: The Ultimate Fall & Thanksgiving Side Dish

As autumn leaves begin to change and the air turns crisp, our kitchens beckon for comforting, flavorful dishes that capture the essence of the season. Among the stars of fall produce, butternut squash shines brightly, and when paired with a touch of warming nutmeg and irresistibly sweet candied pecans, it transforms into a side dish that’s nothing short of spectacular. This Roasted Butternut Squash with Candied Pecans recipe is more than just a meal component; it’s a celebration of rich fall colors, a symphony of sweet and savory notes, and a texture contrast that delights the palate. Its elegant presentation and comforting flavors make it an unparalleled choice for your Thanksgiving table or any festive fall gathering.

The Nutritional Powerhouse: Butternut Squash

Often perceived as a vegetable, butternut squash is botanically a fruit, much like its squash relatives. Beyond its delightful taste, this versatile ingredient is packed with a wealth of nutrients, making it a healthy addition to any diet. It’s an excellent source of carotenoids, notably beta-carotene, which the body converts into Vitamin A – crucial for vision, immune function, and skin health. Additionally, it provides a good amount of B vitamins, essential for energy metabolism, and Vitamin E, a powerful antioxidant. Both soluble and insoluble fibers are present, aiding in digestion, promoting gut health, and helping to regulate blood sugar levels. Incorporating butternut squash into your meals is not just about flavor; it’s about embracing wholesome nutrition.

Choosing the Perfect Butternut Squash

The success of any dish starts with quality ingredients, and butternut squash is no exception. When selecting your squash, aim for fruit that is uniform in color, typically a creamy beige or tan, without any green patches, which can indicate immaturity. Inspect the skin carefully for blemishes such as cracks, soft spots, or significant discolorations, as these can be signs of spoilage. A good butternut squash should feel surprisingly heavy for its size, indicating a dense, moist flesh and a higher concentration of natural sugars. Avoid any squash that feels light or hollow. Once you’ve chosen your perfect squash, it can be stored in a cool, dark place for several weeks, or even up to a few months, making it an ideal staple for seasonal cooking.

Preparing Butternut Squash for Roasting

Preparing butternut squash can sometimes feel daunting due to its firm skin, but with a few simple techniques, it becomes much easier. While you’ll be peeling the squash, I recommend giving it a good wash with soap and water first, as I do with most non-leafy produce. To peel, use a sturdy vegetable peeler. If the skin proves particularly stubborn, a quick trick is to trim about an inch off the top and bottom, then microwave the whole squash for about three minutes. This softens the skin just enough to make peeling a breeze. After peeling, carefully cut the squash in half lengthwise. Using a spoon, scoop out and discard the seeds and fibrous strings from the hollow cavity. For easier cubing, separate the neck from the bulbous body of the squash. Then, slice each section into long planks, then strips, and finally, cut into uniform 1-inch cubes. Uniformity is key for even roasting, ensuring every bite is perfectly cooked.

The Magic of Roasting: How to Make Roasted Butternut Squash with Candied Pecans

Roasting is arguably the best method for cooking butternut squash, as it brings out its natural sweetness and creates a lovely caramelized exterior. Here’s a detailed guide to achieving perfect roasted butternut squash with a delightful pecan crunch.

Cubing Your Squash: Precision for Perfection

Once peeled and deseeded, cut the neck of the butternut squash from the bulbous body. This two-part approach makes slicing much more stable and safer. Cut each section into long, even slices, then transform those slices into strips, and finally, turn them and cut them into approximately 1-inch cubes. Consistency in size is crucial here, as it ensures that all pieces cook evenly and brown beautifully. Place the cubed squash into a large mixing bowl.

Seasoning and Roasting for Flavor Depth

Next, finely chop the red onions and add them to the bowl with the cubed squash. Drizzle generously with your preferred oil (olive oil or avocado oil work wonderfully) and toss everything thoroughly until the vegetables are well coated. Transfer the coated vegetables to a large sheet pan with sides or a roasting pan. It’s important to use a pan with sides, as the squash and onions will release a fair amount of liquid during roasting. For optimal caramelization and browning, avoid overcrowding the pan; spread the vegetables in a single layer. If necessary, use two pans. Evenly sprinkle the brown sugar over the vegetables. Then, add freshly ground nutmeg to your preference. Remember, nutmeg is potent, so a little goes a long way. I usually start with ¼ teaspoon or less, but you can adjust to your taste. While my favorite spice grinder seems to be discontinued, any high-quality pre-ground nutmeg or a fresh whole nutmeg grated will work beautifully.

Now comes the fun (and slightly messy) part! I find that gently mixing the vegetables with the brown sugar and nutmeg by hand ensures the most even distribution. Get in there and gently toss until every piece is coated with the sweet and spicy topping. Bake in a preheated oven at 450ºF (230ºC) for approximately 35-45 minutes. The squash is ready when the edges begin to turn a beautiful golden brown and all the released liquid has evaporated from the pan. Stirring once or twice during baking helps promote even browning.

Making the Irresistible Candied Pecans

While your squash is roasting to perfection, it’s time to prepare the star topping: candied pecans. In a small fry pan, melt the butter over medium heat. Once melted, add the pecan pieces and toss them gently to ensure they are fully coated in the butter. Next, sprinkle in the brown sugar. Continue to cook, stirring frequently, for about 10 minutes. Keep a close eye on them; you’ll notice the pecans starting to brown and the sugar beginning to caramelize, creating a sticky, sweet glaze. As soon as this transformation occurs, remove them from the heat and spread them on a piece of parchment paper or a clean plate to cool. They will crisp up as they cool, providing that satisfying crunch.

Bringing It All Together: Serving Your Masterpiece

Once the roasted squash is out of the oven, its vibrant color and fragrant aroma will be absolutely captivating. Gently fold about one-half to two-thirds of the candied pecans into the squash (you can adjust this ratio based on how much you wish to reserve for a beautiful topping). Transfer the mixture to your chosen serving dish. Garnish with the remaining candied pecans, scattering them artfully over the top for an inviting presentation. Serve immediately to enjoy the warmth of the squash, the melt-in-your-mouth tenderness, and the delightful crunch of the candied pecans.

Serving Suggestions & Variations

This roasted butternut squash with candied pecans is truly a versatile dish. While it’s an undeniable centerpiece for Thanksgiving or Christmas dinners, its simplicity and comforting appeal make it suitable for any weeknight meal seeking an elevated side. It pairs beautifully with roasted chicken, pork tenderloin, or even a hearty vegetarian main. For those who enjoy experimenting, consider adding a pinch of cinnamon or a tiny dash of cayenne pepper for a subtle kick. Fresh herbs like sage or rosemary, added during the last 10 minutes of roasting, can introduce an aromatic, earthy dimension. A drizzle of maple syrup instead of brown sugar can also enhance the “fall” flavor profile, adding another layer of sweetness.

Make-Ahead Tips and Storage

To ease your holiday cooking or meal prep, several components of this dish can be prepared in advance. The butternut squash can be peeled and cubed a day or two ahead of time and stored in an airtight container in the refrigerator. The candied pecans can also be made in advance and stored in an airtight container at room temperature for up to a week. When ready to serve, simply roast the squash, and then combine with the pre-made pecans. Leftovers of the assembled dish can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave, though the pecans may lose some of their crispness upon reheating.

Recipe

Roasted Butternut Squash with Candied Pecans

5 from 3
votes

Roasted butternut
squash is a perfect fall side with a dash of nutmeg and just the right amount of sweetness. Its
rich fall color along with the taste of candied pecans and nutmeg make it an excellent choice for
a Thanksgiving side dish.

AuthorAuthor:
Mary Ann

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Prep
Time 25 minutes mins

Cook
Time 40 minutes mins

Total
Time 1 hour hr
5 minutes mins

Course
Side Dish

Cuisine
American, Gluten-free,
Vegetarian

Servings
8 servings

Calories
276

Ingredients

  

• ¼ cup oil
• ⅓ cup brown sugar
• 2 butternut squash
• 3 red onions
• ¼ teaspoon freshly ground nutmeg, or as
  desired
• non-stick cooking spray

Pecans:

• ¾ cup pecan pieces
• 2½ teaspoons butter
• 1½ teaspoons brown sugar

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dark

Instructions

• Preheat oven to
  450ºF.
• Peel and chop 2
  butternut squash into 1” cubes.
• Chop 3
  red onions into 1” pieces.
• Mix onions and squash with ¼
  cup oil and spread in a roasting pan with sides that has been prepared
  with non-stick
  cooking spray.
• Sprinkle ⅓
  cup brown sugar evenly across vegetables, then grind ¼
  teaspoon freshly ground nutmeg evenly over the vegetables.
• Mix gently with hands
  to distribute the brown sugar and nutmeg among the vegetables.
• Bake for 35-45
  minutes, gently stirring a couple of times during baking.
• While squash is baking, prepare candied pecans as directed
  below.
• When squash is
  turning brown on the edges and there is no longer any liquid in the pan, remove the
  vegetables from the oven.
• Gently stir one-half to two-thirds (depending on how much
  you want to reserve for topping based on the size and shape of your serving dish) of
  the pecans into the squash, then place into a serving bowl. Sprinkle the remaining
  pecans on top of the squash and serve immediately.

Candied
Pecans

• While vegetables are baking, prepare the pecans by melting
  2½
  teaspoons butter in a small fry pan.
• Add ¾
  cup pecan pieces and toss to coat, then add 1½
  teaspoons brown sugar.
• Cook over medium heat
  for about 10 minutes, stirring frequently.
• When pecans are starting to brown and the sugar starts to
  caramelize, turn off the heat.
• Cool.

Notes

1. The roasting vegetables will release quite a bit of liquid as they cook, so be sure that
   your roasting pan has sides.
2. When stirring, be very gentle to prevent mashing the squash.

Nutrition per serving

Calories: 276
calCarbohydrates: 36
gProtein: 3 gFat: 15
gSodium: 16
mgFiber: 5 gSugar: 15
gNet Carbohydrates: 31
g

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