Maple-roasted squash with pecans

Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch

  • Prep:20 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 183
  • fat 10g
  • saturates 1g
  • carbs 21g
  • sugars 14g
  • fibre 5g
  • protein 3g
  • salt 0.2g


  • 3 rosemary sprigs
  • 2 tbsp sunflower oil
  • 3 tbsp maple syrup
  • 1 large butternut squash, peeled, deseeded and cut into wedges
  • 50g salted roasted pecans


  1. Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins.

  2. Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature.

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