Roasted Butternut Squash with Holiday Harvest Blend Olive Oil and Maple Pecans

Golden butternut squash roasts until tender and lightly caramelized, while maple pecans toast into crisp, glossy little bites and a shower of parsley adds a fresh finish. A drizzle of Holiday Harvest Infused Olive Oil Blend brings warm spice, aromatic depth, and a savory-sweet thread that ties the whole dish together. It fits beautifully on a holiday table, at a fall dinner party, or beside a weeknight roast, and it is the kind of side dish people reach for twice.

Garden Infuzions

Roasted Butternut Squash with Holiday Harvest Blend Olive Oil and Maple Pecans

Sweet roasted butternut squash, maple-glossed pecans, and a warm Holiday Harvest finish come together in a cozy side dish that feels right at home on a holiday table or a simple fall dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons Holiday Harvest Infused Olive Oil Blend
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pecan halves
• 1 tablespoon brown sugar
• 1 tablespoon unsalted butter melted
• 2 tablespoons chopped fresh parsley

Equipment

• 1 Large Sheet Pan For roasting the squash and pecans
• 1 sheet Parchment paper Keeps cleanup easy
• 1 Large mixing bowl For tossing the squash
• 1 Small mixing bowl For the maple pecan mixture
• 1 Wooden spoon For stirring the glaze
• 1 Sharp knife For prepping the squash

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Toss the butternut squash with 2 tablespoons of the Holiday Harvest Infused Olive Oil Blend, salt, black pepper, cinnamon, and nutmeg until evenly coated.
3. 3. Spread the squash in a single layer on the prepared pan and roast for 20 minutes.
4. 4. While the squash roasts, stir the pecans with maple syrup, brown sugar, melted butter, and the remaining 1 tablespoon of Holiday Harvest Infused Olive Oil Blend.
5. 5. Remove the pan from the oven, scatter the maple pecans over the squash, and roast for 10 to 12 minutes more until the squash is tender and the pecans are toasted.
6. 6. Transfer to a serving dish, sprinkle with parsley, and serve warm.

Notes

For extra caramelization, make sure the squash cubes are dry before seasoning and avoid crowding the pan. If you want a little more sweetness, drizzle on a teaspoon of maple syrup right before serving.

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Recipe Tips

Cut the squash into even cubes so it roasts at the same pace. Give the pan space so the edges caramelize instead of steaming. Add the maple pecans near the end so they stay crisp and glossy.

Serving Suggestions

Serve this beside roasted chicken, turkey, pork tenderloin, or a simple bean main. It also works nicely with a grain bowl, holiday spread, or a fall soup menu.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm in a 350°F oven until heated through, then add a fresh sprinkle of herbs before serving.

Variations

Swap the pecans for walnuts or hazelnuts, add a pinch of cayenne for gentle heat, or fold in dried cranberries for a sweeter holiday finish.

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