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Best Maple Roasted Butternut Squash with Pecans and Feta

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This maple roasted butternut squash with pecans and feta is a sweet and savory side dish that’s incredibly easy to make and perfect for entertaining. The caramelized squash, toasted pecans, and creamy feta create a flavor and texture party in every bite.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 3 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • ¾ cup pecan halves
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon maple syrup (for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prep the butternut squash: Cut off both ends, stand upright, slice in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes.
  3. In a large bowl, toss the cubed squash with olive oil, 3 tablespoons maple syrup, kosher salt, black pepper, smoked paprika, and cayenne (if using) until evenly coated.
  4. Spread the squash in a single, even layer on the prepared baking sheet. Avoid crowding.
  5. Roast for 20 minutes.
  6. After 20 minutes, remove the pan from the oven. Sprinkle the pecan halves evenly over the squash and toss gently with a spatula.
  7. Return to the oven and roast for another 15-20 minutes, until the squash is tender and caramelized, and the pecans are toasted.
  8. Remove from the oven and let cool for about 5 minutes. Transfer to a serving platter.
  9. Sprinkle crumbled feta cheese over the top. Garnish with fresh parsley if using, and drizzle with the remaining 1 tablespoon of maple syrup.
  10. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Notes

For best results, cut squash into uniform 1-inch cubes. Add pecans halfway through roasting to prevent burning. Add feta after roasting to keep it creamy. This dish can be made ahead: roast squash and pecans up to a day in advance, reheat in a 350°F oven for 10 minutes, then add feta before serving.

Nutrition

Keywords: maple roasted butternut squash, roasted butternut squash with pecans and feta, easy butternut squash recipe, holiday side dish, vegetarian side dish, gluten-free side dish

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