Maple Squash Pecans Recipe

Butternut squash: A sweet, nutty squash that becomes tender and caramelized when roasted.

Olive oil: Adds a smooth, slightly fruity flavor and helps the squash roast evenly.

Maple syrup: Brings natural sweetness and a rich, warm taste to the dish.

Pecans: Crunchy nuts that add texture and a buttery flavor.

Salt: Enhances all the flavors in the recipe.

Black pepper: Adds a little bit of spice and depth.

One of the most helpful tricks in this Maple Squash Pecans Recipe is how you toss the cubed butternut squash with the olive oil, maple syrup, salt, and black pepper. Doing this step well makes sure every piece of squash gets coated with flavor and cooks evenly. Here’s a simple way to do it:

1. Put your cubed butternut squash in a big mixing bowl so there’s plenty of room to move.
2. Pour in the olive oil and maple syrup right on top.
3. Sprinkle the salt and black pepper over everything.
4. Use your hands or a big spoon to gently toss and mix everything together. Lift the squash pieces from the bottom and turn them over so the sticky maple syrup and oil cover all sides.

This way of tossing helps the maple syrup caramelize nicely when you roast the squash, giving it that sweet, golden color and rich taste. Plus, the salt and pepper spread evenly, so every bite has just the right amount of seasoning.

When I first made this, I didn’t toss the squash well enough, and some pieces stayed dry. That meant they roasted unevenly—some were soft and sweet, while others were a little bland and tough. Now, I always take a minute to mix everything carefully, and it makes a big difference. Also, using your hands feels kind of fun and helps you really feel if the squash is coated well.

So, don’t rush this step! It’s a small move that makes your roasted butternut squash taste way better and look prettier on the plate.

• butternut squash - Substitute with acorn squash: Acorn squash has a similar texture and sweetness, making it a great alternative.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and works well for roasting vegetables.

• maple syrup - Substitute with honey: Honey provides a similar sweetness and viscosity, though it has a slightly different flavor profile.

• pecans - Substitute with walnuts: Walnuts have a similar crunch and nutty flavor, making them a good replacement.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a similar taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, which can be a unique twist.

• Allow the butternut squash to cool completely before storing. This prevents condensation, which can make the squash soggy.
• Transfer the cooled squash mixture to an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.
• Store the container in the refrigerator. The Maple Squash Pecans will stay fresh for up to 3-4 days.
• For freezing, place the cooled squash mixture in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. The Maple Squash Pecans can be frozen for up to 2 months.
• When ready to reheat, thaw the squash mixture in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the thawed Maple Squash Pecans in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat it in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through.
• To refresh the crunch of the pecans, you can add a few extra chopped pecans during the reheating process.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover butternut squash and pecans evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps retain the caramelized texture and flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Add the leftover squash and pecans. Stir occasionally for about 5-7 minutes until heated through. This method is quick and adds a slight crispiness to the pecans.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. This method is the fastest but may slightly soften the pecans.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftovers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps maintain the crispiness of the pecans and the caramelized edges of the squash.

• Steaming Method: Place the leftovers in a steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through. This method is gentle and helps retain moisture in the squash.

• Oven: Used to roast the butternut squash to achieve a tender and caramelized texture.

• Mixing bowl: Ideal for tossing the cubed butternut squash with olive oil, maple syrup, salt, and black pepper.

• Baking sheet: Provides a flat surface to spread the squash mixture evenly for roasting.

• Knife: Essential for peeling, seeding, and cubing the butternut squash.

• Cutting board: A stable surface for safely cutting the butternut squash.

• Measuring spoons: Used to measure the olive oil, maple syrup, salt, and black pepper accurately.

• Spatula: Handy for tossing the squash mixture and spreading it evenly on the baking sheet.

• Oven mitts: Important for safely handling the hot baking sheet when removing it from the oven.

• Timer: Helps keep track of the roasting time to ensure the squash is cooked perfectly.

Prep in advance: Peel, seed, and cube the butternut squash the night before to save time on the day of cooking.

Use pre-cut squash: Purchase pre-cut butternut squash from the store to skip the peeling and cutting steps.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet, making cleanup faster.

Toast pecans ahead: Toast the pecans in advance and store them in an airtight container until needed.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.