Maple Roasted Butternut Squash with Pecans

Buttery soft flesh under a caramelized, crispy crust. The woody scent of thyme pairs with the sweet aroma of maple syrup reducing on the baking sheet.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 331
• Protein: 4 g
• Carbs: 37 g
• Fat: 21 g

Ingredients

• 1000 g Cucurbita moschata ( peeled and cubed )
• 3 tbsp Extra virgin olive oil
• 2 tbsp Maple syrup
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Garlic ( crushed )
• 50 g Salted pecans ( whole )
• 5 g Thyme ( fresh )

Instructions

1. Squash preparation

   Peel the butternut squash. Cut in half, remove seeds, and dice the flesh into even 2cm cubes. The knife blade should glide through with steady pressure.

2. Seasoning

   In a large bowl, toss the cubes with olive oil, maple syrup, salt, and pepper. Each piece must be glossy and thoroughly coated by the viscous mixture.

3. Roasting

   Spread on a baking sheet without crowding. Add crushed garlic cloves and thyme. Bake at 200°C. It is ready when a knife tip enters the flesh like butter.

4. Crispy finish

   Add pecans to the tray for the final 5 minutes. They should be toasted and release a nutty aroma without burning.

Chef's tips

• Don't crowd the pan: if the cubes touch too much, they will steam in their own juices instead of roasting.
• The maple syrup should coat the squash, not drown it, otherwise the sugar will burn before the flesh is cooked.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat in a pan to restore the crispiness.