Parmesan-Roasted Butternut Squash with Pecans: A Nutty and Herb-Infused Delight

Imagine biting into tender, caramelized butternut squash, coated in savory Parmesan cheese, and topped with a buttery mixture of toasted pecans, rosemary, and sage. Parmesan-roasted butternut squash with pecans is the perfect combination of sweet, nutty, and savory flavors. This dish is elegant enough for a holiday table yet simple enough for weeknight dinners.

Whether you’re serving it as a side dish, a main vegetarian option, or a flavorful addition to your Thanksgiving feast, this recipe is guaranteed to impress. Ready to bring this irresistible dish to life? Let’s dive in!

Why You’ll Love Parmesan-Roasted Butternut Squash with Pecans

• Packed with flavor: The sweetness of butternut squash is enhanced by savory Parmesan, earthy herbs, and crunchy pecans.
• Healthy and nutritious: Butternut squash is rich in vitamins, minerals, and fiber, making this dish as good for you as it is delicious.
• Easy to prepare: Simple steps and everyday ingredients come together for a stunning result.
• Great for any occasion: Whether it’s a holiday gathering or a quick family dinner, this dish fits any occasion.
• Customizable: You can adjust the seasonings and garnishes to make it your own.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for Parmesan-roasted butternut squash with pecans:

Main Ingredients

Ingredient	Amount
Butternut squash	1 large (about 1½ lbs)
Extra virgin olive oil	3 Tbsp
Kosher salt	1 tsp
Garlic powder	½ tsp
Ground cinnamon	¼ tsp
Black pepper	¼ tsp
Parmesan cheese (grated)	¾ cup

For the Pecan Herb Topping

Ingredient	Amount
Unsalted butter	3 Tbsp
Pecans (roughly chopped)	⅓ cup
Fresh rosemary (chopped)	2 Tbsp
Fresh sage (chopped)	2 Tbsp
Honey	1 Tbsp
Garlic (finely chopped)	1 clove

For Garnish

Ingredient	Amount
Flaky sea salt	Pinch
Additional fresh herbs	As desired

Step-by-Step Recipe for Parmesan-Roasted Butternut Squash with Pecans

1. Prep the Butternut Squash

Preheat the Oven

• Preheat your oven to 450°F (232°C). A high temperature ensures caramelization and crispy edges on the squash.

Cut the Squash

• Peel the butternut squash, cut it in half, and remove the seeds.
• Slice the squash into 1-inch pieces for even roasting.

2. Season the Squash

• Place the cubed butternut squash on a rimmed baking sheet.
• Drizzle with 3 tablespoons of extra virgin olive oil.
• Sprinkle with:
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper
• Toss everything together to coat the squash evenly.

3. Roast the Squash

• Spread the squash out in a single layer on the baking sheet. This ensures even cooking and prevents steaming.
• Roast for 20 minutes, then remove the pan from the oven.

4. Add Parmesan and Continue Roasting

• Sprinkle ¾ cup freshly grated Parmesan cheese over the squash.
• Use a spatula to flip the squash pieces over, ensuring the Parmesan coats them evenly.
• Return the squash to the oven and roast for an additional 15 minutes, or until the squash is tender and caramelized.

5. Prepare the Pecan Herb Topping

Toast the Pecans

• Heat a small skillet over medium heat.
• Add 3 tablespoons unsalted butter and let it melt.
• Stir in ⅓ cup chopped pecans and cook for 1–2 minutes, until lightly toasted.

Add the Herbs and Honey

• Add 2 tablespoons chopped rosemary and 2 tablespoons chopped sage to the skillet.
• Stir in 1 tablespoon honey and let the mixture cook for another 2–3 minutes, until the herbs are fragrant.

Add the Garlic

• Stir in 1 finely chopped garlic clove and cook for an additional minute. Be careful not to burn the garlic.

6. Toss and Garnish the Squash

• Remove the roasted squash from the oven and transfer it to a large serving plate.
• Pour the pecan herb mixture over the squash and toss gently to coat.
• Garnish with a sprinkle of flaky sea salt and additional fresh herbs for a pop of color and flavor.

7. Serve and Enjoy

• Serve the Parmesan-roasted butternut squash with pecans immediately. It pairs wonderfully with roasted chicken, turkey, or even as a stand-alone vegetarian dish.

Tips for Perfect Parmesan-Roasted Butternut Squash

• Cut evenly: Ensuring the squash pieces are uniform in size helps them cook evenly.
• Use fresh herbs: Fresh rosemary and sage provide the best flavor and aroma.
• Don’t overcrowd the pan: Spread the squash in a single layer to prevent steaming.
• Watch the garlic: Add the garlic to the butter mixture at the end to prevent it from burning.
• Add a crunch: If you love extra texture, sprinkle more toasted pecans on top just before serving.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving (based on 4 servings):

Nutrient	Amount Per Serving
Calories	~260
Protein	~6g
Carbohydrates	~20g
Fat	~18g
Fiber	~4g
Sodium	~450mg

Creative Variations

1. Sweet and Spicy

• Add a pinch of cayenne pepper to the seasoning for a sweet and spicy kick.

2. Add Cranberries

• Toss in dried cranberries along with the pecan topping for a touch of sweetness and tartness.

3. Vegan Option

• Replace the butter with vegan butter and use a plant-based Parmesan substitute.

4. Use Other Nuts

• Swap pecans for walnuts or hazelnuts for a different nutty flavor.

5. Mediterranean Twist

• Add crumbled feta cheese and a drizzle of balsamic glaze before serving.

Serving Suggestions

Parmesan-roasted butternut squash with pecans pairs beautifully with a variety of dishes:

• Holiday meals: Serve it as a side dish for Thanksgiving or Christmas dinners.
• Protein pairings: Pair it with roasted turkey, chicken, pork chops, or grilled salmon.
• Vegetarian dinner: Enjoy it on its own or with a hearty grain like quinoa or farro.

Frequently Asked Questions (FAQs)

1. Can I make this dish ahead of time?

Yes! You can roast the squash and prepare the pecan topping separately. Reheat the squash in the oven and toss with the topping just before serving.

2. Can I use frozen butternut squash?

Yes, but fresh squash gives the best texture and flavor. If using frozen, thaw and pat dry before roasting.

3. What’s the best way to peel a butternut squash?

Use a sharp vegetable peeler to remove the skin, then cut the squash in half and scoop out the seeds before slicing into cubes.

4. Can I substitute the Parmesan cheese?

Yes, Pecorino Romano or even nutritional yeast (for a vegan option) works well.

5. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

6. Can I use other herbs?

Absolutely! Thyme and parsley are great substitutes for rosemary and sage.

Final Thoughts: A Must-Try Recipe for Every Occasion

Parmesan-roasted butternut squash with pecans is the ultimate side dish that combines rich flavors, delightful textures, and simple preparation. Whether you’re cooking for family, hosting a dinner party, or looking for a new recipe to impress your guests, this dish is guaranteed to shine.

So, grab a butternut squash, preheat your oven, and treat yourself to this deliciously savory and nutty dish. You won’t regret it!

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