Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut squash with pecans in white bowl

Maple Pecan Butternut Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Deb
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American

Description

This delicious maple butternut squash recipe is a tasty side dish for family dinners or Holidays.  


Ingredients

Units Scale
  • 1 1/2 lbs. Butternut squash, peeled seeded and diced
  • 2 tablespoon butter
  • 1/4 cup chopped pecans
  • 1 tablespoon brown sugar or substitute ( I used Swerve)
  • 1 tablespoon maple syrup ( I used Lakanto)
  • 1 -2 tablespoons orange juice
  • 1/4 cup water
  • 1/2 teaspoon salt

Instructions

  1. In a large pot, fill 2/3 with water and 1/2 tsp salt and bring to boil.
  2. Put butternut squash in boiling water and lower heat to low/medium and lightly boil for about 10 minutes, until just tender.  Drain well. 
  3. In a large saucepan, melt the butter and add the pecans, brown sugar, maple syrup and orange juice.  Cook on low simmer until it starts to bubble and thicken.  Add the 1/4 cup of water if too thick.
  4. Add the drained butternut squash and gently stir into the syrup.  Stir and cook the squash on low heat for another 5 minutes, making sure all the squash is covered in the sweetened butter syrup.

Notes

  • You can prepare the squash a day ahead. Store the cubed squash in the refrigerator.
  • Carefully taste the glaze and add a bit more syrup or orange juice if desired.
  • Leftover cooked squash can be frozen up to 6 months.  After defrosting,  the cubed squash will be  soft.  Just mash them and serve as a tasty side dish.