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Butternut squash with pecans in white bowl

Maple Pecan Butternut Squash

  • 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


This delicious low carb maple pecan butternut squash recipe is a healthy side dish for family dinners or Holidays.  


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


  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.


  • You can prepare the squash a day ahead. Store the cubed squash in the refrigerator.
  • 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.

Keywords: Low Carb Maple Pecan Butternut Squash