Maple-Glazed Butternut Squash with Crunchy Pecans

Recipe Collection: Side Dish

Maple-Glazed Butternut Squash with Crunchy Pecans transforms your meals with a vegetarian American dish that beautifully balances the sweetness of roasted butternut squash with the rich, nutty flavor of toasted pecans. This recipe is perfect for those following a vegetarian diet and is a fantastic side for any occasion. The dish's versatility allows it to shine in holiday feasts or casual dinners alike, making it a must-try.

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Overview

This delightful dish combines the natural sweetness of butternut squash with the rich, nutty flavor of toasted pecans and the savory taste of sautéed onions. Perfect as a side dish for any meal, it can be prepared ahead of time for convenience.

Diet Type

Vegetarian

Allergies

Pecans, Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 55 minutes

Ingredients

• 3 Tablespoons (tbsp) butter, melted
• 1 Large onion, minced
• 2.25 Pounds (lb) butternut squash, peeled
• 1 Cup pecans, toasted
• 3 Tablespoons (tbsp) fresh parsley, chopped
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place pecans on an ungreased baking sheet.
3. Bake pecans in the preheated oven until toasted, about 5 to 8 minutes.
4. Peel the butternut squash and remove seeds. Cut into 1/2-inch cubes to yield about 6 cups of squash.
5. Melt butter in a heavy large skillet over low heat. Add the minced onion and sauté until very tender, about 15 minutes.
6. Add the cubed squash to the skillet and toss to coat with the butter and onions. Cover and cook, stirring frequently, until the squash is tender but still holds its shape, about 15 minutes. Season with salt and pepper.
7. Stir in half of the toasted pecans and half of the chopped parsley.
8. Transfer the mixture to a serving bowl. Sprinkle with the remaining pecans and parsley, then serve.

Enjoy your homemade Maple-Glazed Butternut Squash with Crunchy Pecans!