Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cinnamon
- 1/3 cup chopped pecans
- 6–8 fresh sage leaves, sliced (or 1/2 tsp dried sage)
Optional Ingredients
- A small drizzle of balsamic glaze
- A pinch of nutmeg
Instructions
- Preheat your oven to 425°F (218°C).
- Toss the squash cubes with olive oil, maple syrup, salt, pepper, and cinnamon.
- Spread them out on a baking sheet so they roast instead of steam.
- Roast for 20 minutes.
- Pull the tray out, add the pecans and sage, then toss lightly.
- Roast another 8–12 minutes until everything is golden and the squash is soft.
- Optional: add a tiny drizzle of balsamic glaze for a sweet-tangy finish.
- Serve warm, it pairs perfectly with turkey, ham, stuffing, or chicken.