Cinnamon-Pecan Candied Butternut Squash

Bakd butternut squash halves with sage on a red baking sheet, near a floral napkin.

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Cinnamon-Pecan Candied Butternut Squash

Easy and elegant, buttery butternut squash halves are baked with a sweet brown sugar and pecan filling spiced with black pepper, then topped with fragrant fresh sage for a perfect savory-sweet holiday side dish.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Keyword: butternut, butternut squash

Servings: servings

Calories: 208cal

Author: Amy Desrosiers

Cost: $5

Equipment

medium baking sheet
oven adjusted to center rack position
cutting board & knife

Ingredients

2 butternut squash halved, cut tops off, seeds removed
6 tablespoons butter melt 2 tablespoons, and cut remaining butter into 4 pats.
¼ cup light brown sugar
¼ cup pecans chopped
1 tablespoon sage chopped
½ teapsoon cinnamon

Instructions

Preheat your oven to 400℉ (200℃). Slice the squash in half lengthwise and scoop out the seeds. Cut a tiny bit off the ends so the halves sit flat on the pan (safety first!).
Brush the cut side of the squash halves lightly with some of the melted butter.
Sprinkle on the brown sugar, and sprinkle cinnamon. Generously sprinkle with chopped pecans and a good grinding of fresh black pepper. Add a butter pat into each cavity.
Place the squash halves cut-side-up on a parchment-lined baking sheet. Bake for about 45 minutes. The squash is done when the flesh is tender when pierced with a fork (check near the thickest end!).
Remove the squash from the oven. Right before serving, sprinkle fresh, chopped sage leaves over the hot squash. The heat will immediately release that wonderful herbal aroma. Serve warm!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition