Roasted Maple Butternut Squash and Sweet Potatoes with Pecans
Roasted Maple Butternut Squash and Sweet Potatoes with Pecans
Nothing like roasted vegetables, delicately flavored with maple syrup... sprinkled pecans on top! Pairs well with turkey, ham or roast pork and the perfect simple side for your holiday dinner.
Roasted Maple Butternut Squash and Sweet Potatoes with Pecans
Yield: 6 – 8 servings
Ingredients:
2 cups butternut squash, cubed
2 cups sweet potato, cubed
1 medium yellow onion, sliced and halved
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup pure maple syrup
1/2 cup pecans, chopped
Equipment needed:
Cutting board & chef knife
Vegetable peeler
Measuring spoons
Liquid measuring cup
Rubber spatula
Half baking sheet pan
Bent-edged spatula
Optional: Parchment paper or foil for pan
Nothing screams fall like the blend of cinnamon, nutmeg and maple syrup! This recipe started out as an experiment when last years’ butternut squash crop was enormous. I didn’t know what to do with it all! Started with roasting, as it’s a great excuse to warm up the kitchen on cool fall days. I started making this recipe with carrots and then tried sweet potatoes. Both were excellent, but sweet potatoes paired well with my Thanksgiving meal too... win-win! (Can prep this dish ahead of time and bake about an hour before serving time too.) Be sure to use real maple syrup if at all possible too... so much better than the imitation stuff! This recipe is super simple to make more for a larger crowd too. Grab your supplies and let’s see what you think!!
Preheat oven to 400 F. (375 F in a convection oven)
This recipe is also super easy to prepare as well as yummy! For this recipe, I used a smaller squash and large sweet potato, about 1 1⁄2 pounds each.
1) Begin by peeling your sweet potatoes and butternut squash and slicing into 1-inch thick rounds. Slice each into strips about 1-inch wide and then chop into 1-inch cubes. Try making them fairly uniform for even cooking.
2) Peel and then cut onions in half, then slice each half into thin slices and cut slices in half. Onions pretty much disappear in the roasting process and a bit larger piece prevents burning too. Set these aside while you prep the pan.
** To ease the clean up process, line the sheet pan with parchment paper or foil.
Now it’s time to pan up and season your veggies!
3) Drizzle about 3 tablespoons of olive oil by zig- zagging it across the surface of the pan. Spread the cubed squash, potato and onion over pan and sprinkle evenly with seasonings. Using your fingers or a rubber spatula, blend all ingredients until evenly coated. After coated, flatten the vegetables down to cover the pan surface with over lapping.
4) Pour maple syrup over the pan and sprinkle with pecans. (I love nuts, but if your family doesn’t really like nuts...leave them out or substitute nuts you prefer.) Ready for the oven!!
Bake time!!
5) Place pan into a preheated 400 F oven. I use the convection setting on my oven at 375 F. Vegetables cook quicker and brown so nicely too! Set the timer for 20 minutes. After 20 minutes, using a bent-edged spatula, turn vegetable mixture over a few times. This will distribute the seasonings, syrup and nuts... and distribute the heat too.
6) Spread out the ingredients evenly on the pan once again and place back into the oven until fork tender (about 20 minutes more) and golden brown. (For fork tender...test a cube of squash with a fork. If it pierces easily, it’s ready.)
*** Doesn’t it smell and look wonderful?
Your dish is ready!!
By now your kitchen smells like dessert is cooking... but it’s really vegetables. Your family will love it! Pair it up with sliced pork tenderloin or turkey with a little gravy... Pure heaven! Enjoy!!