Recipe: Maple Pecan Butternut Squash
2 lbs cubed butternut squash (I buy the precut stuff from Costco)
4 TBSP butter, ghee or coconut oil, melted
3 TBSP pure maple syrup
1/3 cup chopped pecans
1/4 tsp cinnamon
salt to taste
Preheat oven to 400 degrees. Grease a 9×13 pan with coconut oil. Mix all ingredients except salt and pour into dish. Sprinkle with salt and bake about 20 minutes, then switch to broil and broil for another 10 minutes, or until outside is crisped and inside is tender!
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Made these last night and the family loved the “paleo surprise” of the day. 🙂 The hint of cayenne pepper was lovely! Thank you so much for continuously posting such delicious recipes.
This sounds delicious. And the pinch of cayenne REALLY sounds good! Just printed it out to try!
Is the squash already cooked, or is it raw? I have a raw one, so I’m wondering if the cooking time and temp are the same. Thanks!
It is uncooked–takes about 30 minutes or so to cook when cubed. If you have a whole one, you can cook it some first if that’s easier, and then cut into cubes and follow the recipe. Hope that helps!
We had this side with dinner tonight… YUMMY (and EASY)!!!!! I will definitely make it again. Thanks!
Came across this when looking for butternut squash recipes…looks delicious!!
I’m going to make this for our vegetarian thanksgiving. Yum. Thank you for posting!