Maple-Ginger Glazed Roasted Butternut Squash with Toasted Pecans
Elevate your holiday meal with this sumptuous Maple-Ginger Glazed Roasted Butternut Squash. This dish combines the earthy sweetness of butternut squash with a rich glaze made from honey, maple syrup, and aromatic spices, creating a delightful burst of flavor that pairs beautifully with roasted turkey, ham, or fish. The addition of toasted pecans not only enhances the texture but also adds a nutty crunch that's irresistible. Featuring just the right hint of ginger and fresh orange juice, this recipe brings a refreshing zing that your guests won’t forget. Skip the traditional sweet potato casserole this year; this dish was a hit last Thanksgiving with barely a crumb left—a sure sign of a new holiday favorite!
N/A
Servings
329
Calories
13
Ingredients
Ingredients
Pecan halves
1 cup (divided, with 1/2 cup coarsely chopped)
Granulated sugar
1/4 cup (none)
Kosher salt
3 teaspoons (divided)
Dry ginger
2 teaspoons (none)
Butternut squash
6 lbs (fully peeled, seeded, and cut into 1-inch cubes)
Extra virgin olive oil
2 tablespoons (none)
Honey
1/3 cup (none)
Maple syrup
1/3 cup (none)
Cinnamon stick
1 (none)
Orange zest
1/2 teaspoon (freshly grated)
Orange juice
1/4 cup (freshly squeezed)
Red wine vinegar
1 tablespoon (none)
Fresh ginger
2 tablespoons (grated)
Instructions
1
Preheat your oven to 400°F (200°C) and line two rimmed baking sheets with aluminum foil for easy cleanup.
2
Spread the pecan halves on one of the prepared baking sheets and place them in the oven. Roast for about 5 minutes or until fragrant and lightly toasted. Remove and set aside.
3
In a large mixing bowl, combine granulated sugar, 2 teaspoons of kosher salt, and dry ginger. Add the cubed butternut squash and toss well to ensure each piece is evenly coated with the sugar mixture.
4
Drizzle the squash with extra virgin olive oil, and stir to combine thoroughly. Divide the squash mixture evenly between the two lined baking sheets, spreading the pieces out so they are not touching each other. Bake for 30 minutes, rotating the pans halfway through to promote even cooking. The squash is done when it’s tender and has begun to brown, easily pierced with a knife.
5
While the squash is roasting, make the glaze. In a small saucepan, combine honey, maple syrup, cinnamon stick, orange zest, orange juice, 1 teaspoon of kosher salt, red wine vinegar, and freshly grated ginger. Bring the mixture to a boil over medium-high heat, then reduce to medium and let it boil gently until it thickens and becomes syrupy.
6
Once the glaze has reduced, remove it from the heat. Coarsely chop ½ cup of the toasted pecans and fold them into the honey mixture, along with the remaining whole pecans.
7
When the squash is finished roasting, transfer it to a large serving bowl. Pour the pecan glaze over the squash and gently toss everything together until the squash is well-coated. Serve immediately and enjoy the compliments on this delightful holiday side dish.
Nutrition Information
15g
Fat
48g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Maple-Ginger Glazed Roasted Butternut Squash?
It is a festive side dish featuring oven-roasted butternut squash cubes coated in a sweet and spicy glaze made from honey, maple syrup, ginger, and orange juice, topped with toasted pecans.
What are the primary flavors in this dish?
The dish offers a balance of earthy squash, sweet maple and honey, warm ginger and cinnamon, and a bright citrus zing from orange juice and zest.
How long does it take to roast the butternut squash?
The butternut squash typically takes 30 minutes to roast at 400°F until it is tender and lightly browned.
At what temperature should the oven be set?
The oven should be preheated to 400°F (200°C) for roasting the squash and toasting the pecans.
How do I toast the pecans for this recipe?
Spread the pecan halves on a baking sheet and roast them in the 400°F oven for approximately 5 minutes until they are fragrant and lightly toasted.
Can I use a different type of squash?
Yes, while butternut squash is ideal, you can substitute it with other varieties like honeynut or acorn squash, though roasting times may vary slightly.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses plant-based ingredients and honey.
What main dishes go well with this squash?
This side dish pairs exceptionally well with holiday favorites like roasted turkey and ham, as well as various fish dishes.
What ingredients are used in the maple-ginger glaze?
The glaze is made by boiling honey, maple syrup, a cinnamon stick, orange zest, orange juice, kosher salt, red wine vinegar, and freshly grated ginger.
How should the butternut squash be prepared?
The squash should be fully peeled, seeded, and cut into uniform 1-inch cubes to ensure even roasting.
Can I make this dish ahead of time?
You can prep the squash and make the glaze in advance, but it is best served immediately after tossing the freshly roasted squash with the glaze.
How do I keep the squash from sticking to the baking sheets?
Lining your rimmed baking sheets with aluminum foil and ensuring the squash is well-coated in olive oil will prevent sticking.
Why does the recipe use both dry and fresh ginger?
Dry ginger is used during the roasting process to provide a subtle base spice, while fresh ginger is added to the glaze for a sharper, more aromatic punch.
What is the purpose of the red wine vinegar?
The red wine vinegar provides a necessary acidity that cuts through the sweetness of the maple syrup and honey, balancing the overall flavor profile.
How many calories are in a serving?
There are approximately 329 calories per serving of this dish.
Can I substitute pecans with other nuts?
Yes, walnuts or hazelnuts would be excellent substitutes if you do not have pecans.
Is there a substitute for maple syrup?
You can use agave nectar or additional honey, though the distinct maple flavor will be absent.
What can I use if I don't have a cinnamon stick?
You can substitute with 1/4 to 1/2 teaspoon of ground cinnamon, though it may make the glaze look slightly darker.
How do I know when the squash is finished roasting?
The squash is done when it is tender enough to be easily pierced with a knife and has developed a light brown color on the edges.
Can I use bottled orange juice?
Yes, bottled orange juice works, but fresh-squeezed juice is recommended for the best flavor and acidity.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for 3 to 4 days.
Can the roasted squash be frozen?
It can be frozen, but the texture may become significantly softer upon thawing.
What is the best way to reheat this dish?
Reheat the squash in a 350°F oven until warmed through to help maintain the texture better than a microwave would.
Can I use agave instead of honey?
Yes, agave is a perfect 1:1 substitute for honey in the glaze recipe.
What size should the squash pieces be cut?
The recipe recommends cutting the squash into 1-inch cubes for the best roasting results.
Why should I rotate the pans during roasting?
Rotating the pans halfway through ensures that all the squash pieces cook evenly regardless of oven hot spots.
Can I use a different oil instead of olive oil?
Yes, other neutral oils like avocado oil or melted coconut oil can be used for roasting the squash.
Is this a good replacement for sweet potato casserole?
Yes, it offers a similar sweet-and-savory profile with a more refined flavor, making it a popular Thanksgiving alternative.
Can I omit the granulated sugar?
The sugar helps the squash caramelize while roasting, but you can omit it if you prefer a less sweet dish.