Cinnamon Pecan Roasted Butternut Squash

Cinnamon Pecan Roasted Butternut Squash

Butternut Squash

Butternut squash is a winter squash that some people don’t know very much about. We favor zucchini or yellow squash. I use spaghetti squash a lot, and of course, everyone loves pumpkin. But butternut squash is great– it has a sweet, nutty taste, and there are sooo many things that you can do with it. Many people are familiar with it in a soup– which is a great variation. It’s creamy, lovely, delicious. (Don’t be surprised if we do our own recipe here in a few months!) But the best way to handle butternut squash, I think, is to roast it. And it’s certainly a quick and easy way to bring a beautiful side dish to your fall dinner table.

Butternut Squash: Quick and Easy

It really is so easy to whip this up. Honestly, the hardest part is cutting the squash and peeling off the skin. But you can often find already chopped, ready to cook butternut squash in your grocery’s produce section. But if you choose to buy a whole one, just take a knife (make sure it’s sharp) and cut it in half lengthwise. Scoop out the seeds, and then chop it up into squares. Fun fact: the seeds technically make butternut squash a fruit!

You’ll have to cut off the skin off as well, which I thought was the trickiest part. Well, not hard, but maybe the most tedious part. Once you have your cubes, toss it in some Cinnamon Butter and roast it!

Cinnamon Pecan Roasted Butternut Squash

Cinnamon + Pecan = Fall

Since butternut squash is best in the fall and winter, what better flavor could you add to it than cinnamon? I love cinnamon; it’s maybe my favorite spice. Therefore, I worship Chef Shamy Cinnamon Brown Sugar Honey Butter. And boy, does it pair well here. The honey butter adds the perfect amount of sweetness without being heavy-handed. Add pecans for an extra nutty crunch, and it’s a match made in heaven.

Here’s a scrumptious Curried Butternut Squash Soup to throw in the mix!

Cinnamon Pecan Roasted Butternut Squash

Cinnamon Pecan Roasted Butternut Squash

Cinnamon Pecan Roasted Butternut Squash

Recipe by Chef ShamyCourse: Sides, Snacks
Prep time


Cooking time





  • Preheat oven to 425°
  • Peel, seed and cut squash into bite size cubes
  • Toss squash and pecans with melted Chef Shamy butter
  • Lay out on a baking sheet, making sure not to overlap
  • Sprinkle salt and pepper over top
  • Roast in 425° oven for 20 minutes. Place fork into one of the pieces to make sure it is well cooked and soft
  • Serve warm or cold


  • To Air Fry: Follow instructions 2-5, then cook in air fryer at 400° for 15-20 minutes, or until fork tender.