The Best Roasted Butternut Squash Recipes Maple Glaze Brown Butter Pecans

Instructions:

1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. Using a sturdy knife, carefully slice the butternut squash in half lengthwise. Scoop out the seeds and peel the skin. Dice the flesh into uniform 1-inch cubes.
3. In a large mixing bowl, toss the squash cubes with the olive oil, salt, pepper, and cinnamon (if using). Ensure every piece is lightly coated.
4. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20 minutes.
5. While the squash roasts, whisk together the maple syrup and apple cider vinegar in a small bowl to create the glaze.
6. After 20 minutes, remove the squash from the oven. Drizzle the maple glaze evenly over the squash and toss gently with a spatula to coat.
7. Return the glazed squash to the oven and roast for another 10–15 minutes, or until the squash is fork-tender and the edges are beautifully caramelized.
8. While the squash finishes, melt the unsalted butter in a small saucepan over medium heat. Cook, stirring frequently, until the butter stops foaming, small brown specks form, and it smells distinctly nutty (3–5 minutes).
9. Once the butter is browned, add the whole sage leaves. They will crisp up almost immediately (about 30 seconds). Remove the sage leaves carefully with a slotted spoon and set aside to drain. Add the chopped pecans to the remaining brown butter and toast for 1 minute until fragrant. Remove from heat.
10. Transfer the hot roasted squash to a serving dish. Pour the warm brown butter and pecan mixture over the squash and gently toss. Crumble the crispy sage leaves over the top and finish with a sprinkle of fresh parsley for colour. Serve immediately.