Caramelized Butternut Squash with Pecans


I am so excited for Christmas! Baking cookies with my mom, drinking cozy warm drinks, and spending the whole week with family, it’s going to be awesome! My mom and I have already been planning all the cookies and treats we will be making this year, and we have a good list. I enjoy planning things out like this, especially when it comes to food. I usually have most of my meals for the week planned by Monday afternoon, and since Christmas is such a big holiday with so many great options, I usually start thinking about Christmas food right after Thanksgiving. If you are like me, then this side dish is something you should plan for your Christmas dinner. Or just any day of the week, because it was that good!

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Butternut squash is a favorite of mine, especially roasted, so when I found this recipe, I jumped all over it. The squash is cut up into bite size pieces and drizzled with brown sugar, cinnamon, nutmeg, and little butter, then roasted in the oven for 40 minutes. Near the end stir in some pecans, and ten minutes later you have heaven. It’s almost like candy, except it’s squash, so you are getting some vitamin A.


To make the dish, start by peeling and dicing the butternut squash into 1 inch cubes. Then place into a casserole dish in a single layer. Mix together melted butter, brown sugar, cinnamon, and nutmeg. Then pour over butternut squash and mix around so all the squash is coated. Place in a 400° oven for 45 minutes. When there is only ten minutes left of roasting, stir in some pecans, then continue roasting for remaining 10 minutes. ENJOY!


Caramelized Butternut Squash with Pecans

  • 3 cups butternut squash, cubed
  • 2 tablespoons unsalted butter, melted
  • 1/8 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1/3 cup pecans, chopped
Cut both ends of the squash. Halve the squash, and peel the skin. Halve each halves again and remove seeds. Cut the squash into small cubes. Place them on a large baking sheet in one layer. In a small bowl, mix together the remaining ingredients, except for walnuts. Pour over the squash and mix everything together so that the squash is evenly coated. Roast in 400 degree oven for about 45 minutes, stirring every 10 minutes. Add pecans last 10 minutes.

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