Maple pecan roasted butternut squash makes an easy, healthy and delicious side dish for fall.
Peeling and cutting one doesn’t take very long but some days, when I’m short on time or just plain too lazy, I’ll toss the entire squash…skin on and all, into the oven or slow cooker for about an hour or so. Once it cooks up nice and soft, I can just scoop out the flesh which works great for soups & curries. So easy – no cutting or peeling needed.
Dousing them with a simple maple syrup and dried herbs is another one of my favorite ways to prepare it.
They roast up nice and tender with and the maple syrup caramelizing perfectly giving it the most wonderful cozy flavor.
I like mine best with a spicy kick, so I usually add a sprinkle of cayenne pepper but you could totally leave that out and it will still be amazing!
More easy sides: