Butternut Squash with Onions and Pecans

Elevate your side dish game with this vibrant recipe for Butternut Squash with Onions and Pecans—a perfect blend of sweet, savory, and nutty flavors. Tender roasted butternut squash and caramelized onions are seasoned with olive oil, salt, and pepper, with the optional hint of brown sugar and thyme adding an extra layer of aroma and depth. Toasted pecans bring a delightful crunch, making this dish both satisfying and versatile. With a quick prep time of just 15 minutes and a total cook time of 30, this easy oven-roasted recipe is ideal for weeknight dinners, holiday gatherings, or meal prepping. Delicious, wholesome, and packed with fall-inspired ingredients, this recipe is sure to become a family favorite! Don’t forget, it serves four, so get ready to share—or not!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large butternut squash
• 1 large onion
• 0.5 cup pecans
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon brown sugar (optional)
• 1 teaspoon fresh thyme (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the cubes in a large mixing bowl.

Step 3

Peel and thinly slice the onion. Add the onion slices to the bowl with the squash.

Step 4

Drizzle the olive oil over the squash and onions. Add the salt, black pepper, and optional brown sugar and thyme if desired. Toss until everything is evenly coated.

Step 5

Spread the squash and onion mixture in a single layer on the prepared baking sheet.

Step 6

Roast in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.

Step 7

While the vegetables are roasting, toast the pecans. Place a dry skillet over medium heat and add the pecans. Stir frequently for 3-5 minutes until they become fragrant and slightly darkened, then remove from heat.

Step 8

After 25 minutes of roasting, remove the squash and onion mixture from the oven and sprinkle the toasted pecans over the top.

Step 9

Return the baking sheet to the oven and roast for an additional 5 minutes to allow the flavors to meld.

Step 10

Remove from the oven and transfer to a serving dish. Serve warm and enjoy!

Nutrition Facts

Serving size	(1673.0g)

Amount per serving	% Daily Value*
Calories	1406.4

Total Fat 79.6g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 14.8g
Cholesterol 0mg	0%
Sodium 2422.8mg	0%
Total Carbohydrate 183.4g	0%
Dietary Fiber 51.5g	0%
Total Sugars 50.9g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 650.7mg	0%
Iron 10.6mg	0%
Potassium 4432.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 5.2%

Carbs: 48.0%