Glazed butternut squash all tossed together with fresh herbs, chopped pecans and drizzled with a delicious maple glaze! The perfect side dish to your holiday meal!
Ok I’m seriously in love with southern Fall recipes and all the flavors that come with them. And butternut squash is certainly no exception.
I had an entire half leftover after making the oh so coveted butternut squash macaroni and cheese last week and after seeing this recipe in my Southern Living Magazine, I knew exactly what I would use it for. Butternut squash already has such a sweet and rich taste to it so when mixed with other flavors, this winter fruit really is enhanced and makes for a showstopping side dish!
I mean c’mon, how can you go wrong with apple cider, a touch of sugar, honey, fresh sage and thyme thrown together with toasted pecans? One might even call this dessert if they didn’t know any better. I chose to leave out the butter completely because honestly this dish just didn’t need any, I only used half the sugar and added a bit of honey for extra sweetness. The apple cider already sweetens this enough, but feel free to use any amount of sugar you’d like!
Sometimes you just need that sugar fix. I certainly won’t judge.
If you’re not a fan of butternut squash, you could always substitute this with sweet potatoes. Simply peel and chop up approximately 3 of them and use apple juice instead of apple cider…easy peasy! Although I’m pretty certain apple cider tastes incredible with anything.
Glazed Butternut Squash with Sage and Toasted Pecans
Ingredients
- 1 large butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
- 1/2 cup apple cider, (not apple cider vinegar)
- 1/4 cup water
- 1 Tbsp maple syrup
- 2 tsp. sugar in the raw
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup chopped pecans, toasted
- 1 Tbsp fresh sage, chopped
- 1 tsp. fresh thyme
Instructions
- In a large 12-inch nonstick skillet, toss together butternut squash, apple cider, water, maple syrup, sugar, salt and pepper.
- Bring to just a boil, then cover and reduce heat allowing everything to simmer for about 25 minutes, stirring occasionally.
- Uncover and cook an additional 5 minutes until liquid has thickened and the squash is tender.
- Pour mixture into a large bowl and add chopped pecans, sage and thyme. Mix together and serve immediately. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cant wait to give this a test run tomorrow…in hopes I can take it to the party Thursday!! Butternut is one of my favorite things. Thanks for sharing–looks amazing!!
I love squash, and these pictures are beautiful!
Looks like an amazing side dish 🙂
I love easy and tasty butternut squash recipes like this one. Looks so good and your clicks are lovely!
I am a squash addict! Love this healthy recipe.
One of my favorite things this time of year is Butternut Squash! This dish looks fantstic!!
Kelly, I literally just read that Southern Living recipe last night and was thinking of lightening it up! Thanks for doing the testing for me 🙂
YUM. My mom loves roasted butternut squash and sweet potatoes. This would be great for Thanksgiving!
Butternut squash and sage are a perfect pair! Love the toasted pecans!
This is absolutely gorgeous Kelly!!