This Maple Pecan Butternut Squash Recipe will steal the side dish show on Thanksgiving, or any day, really. First, the gently roasted butternut halves all sliced so perfectly like a top chef barged into your home, and had his best knife in hand. Then, the aroma of sweet maple syrup, and butter, on top of the pretty view will have Uncle Bob reaching for his fork even before you get the pan nestled onto the table. Look out folks, this one is a keeper.
I wish I could take credit for this gorgeous Maple Pecan Butternut Squash Recipe, but I can’t. These are in fact my photos, and I did make this recipe just a few days ago, however I found the very detailed recipe HERE. I came across it on Pinterest last week and just thought it was so beautiful, I just had to try it.
I admit, I have never bought a butternut squash before 😲. In fact, I didn’t even know what they looked like until now. Shame on me.
My experience has always been with my “Dad’s Roasted Acorn Squash” recipe. To be totally honest, the acorn squash recipe is very similar (minus the pecans) and much easier to prepare with no slicing. Butternut squash is a tad sweeter, and has a little less stringy texture. Both are absolutely fantastic.
Cutting the Butternut Squash
No matter which one you decide to try, you need someone with strong steady hands to cut the squash. I asked my husband to cut the butternut squash for me because my hands have really gotten weak.
Below you will see the butternut squash after my husband cut it in half, and after I peeled it with an ordinary vegetable peeler. One of the steps in the original recipe states that you need to peel the top layer off before baking it and slicing those slits. Peeling it was like peeling a really big potato. It wasn’t easy, but with a little work, it was done.
I’m not going to get into too much detail about slicing (or preparing) the butternut squash because it is covered in the recipe extensively. Slicing it is very simple, but the entire recipe does require some patience and time, so if you have a lot of other things going on while cooking this, I would do it before hand.
Once you follow all the steps in the recipe, your home will be filled with a luscious sweet pecan buttery pie aroma that will definitely get the family interested. Speaking of pecan pie, here’s my famous recipe: Pecan Pie.
Here’s a little tip for when you make the butternut squash: the stem on my squash fell off while we were cutting it in half. I saved it and added it to the squash at the end for presentation.
This Maple Pecan Butternut Squash pairs nicely with any savory meat including turkey, chicken, or even my recent recipe for the “Perfect Roast Beef“…
Original Maple Pecan Butternut Squash Recipe can be found HERE.
I have two large butternut squashes leftover from an office tablescape that I was wondering how to prepare for Thanksgiving (besides a mash/casserole that others will mistake for sweet potatoes). I LOVE this idea. Hopefully, my presentation will look half as lovely as yours 😉
This squash looks delicious, my favourite is acorn, so I am going to make it with this recipe.
Haven’t cooked the roast beef your way yet, maybe for New Years. Everything looks delicious. By the way, I just had a big birthday party for our son and brother-in-law and I made Chicken Loretta, everybody raved about it. Our Thanksgiving is gone, so enjoy yours.
I think I like acorn better, too Bette!
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