Make Ahead

Maple & Browned Butter Squash with Pecans and Blue Cheese

October 25, 2010
0 Ratings
  • Serves 3-4, as a side dish
Author Notes

This is one of my favorite preparations for roasted squash, and was inspired by the squash side dish at 112 eatery in Minneapolis. The maple syrup adds a touch of sweetness, the browned butter and pecans bring out the earthy nuttiness of the squash, and the blue cheese, well, the blue cheese makes it rich and delicious. Great as a meal on its own, or as a side dish with roasted chicken or pork. The recipe can be easily doubled for a crowd. —MplsCitified

What You'll Need
  • 1.5 pounds butternut squash, chopped into 3/4" cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 1/4 cup pecans, roughly chopped
  • 2 tablespoons butter
  • 2 tablespoons real maple syrup
  • 2 teaspoons fresh sage, roughly chopped
  • 3 tablespoons blue cheese, crumbled
  • 1 teaspoon fresh parsley, chopped
  1. Adjust oven racks to middle position and top position and heat oven to 425 degrees. For easy clean up, line a 12x17 sheet pan with heavy duty aluminum foil.
  2. Toss chopped squash with olive oil, salt and pepper, and scatter in a single layer on the sheet pan. Roast for about 35-40 minutes until the squash is tender and starting to brown.
  3. While the squash is roasting, chop the pecans and toast them in a baking dish on the rack above the squash for about 6-8 minutes until they are dark and aromatic. Start checking them at 5 minutes.
  4. About 5 minutes before the squash is done roasting, melt the butter over medium heat in a small pan until the foaming subsides and the butter turns dark brown and smells nutty. Be careful to not let it burn. Toss the sage in with the butter and allow it to crisp up for about 30 seconds. Add the maple syrup and reduce heat to low.
  5. Remove the squash from the oven into a large bowl. Toss the squash with about half the pecans, 2 tablespoons of crumbled blue cheese and the sagey maple butter sauce.
  6. Transfer the squash to a serving platter and sprinkle with remaining blue cheese, pecans and parsley. Enjoy!

See what other Food52ers are saying.

  • Franca
  • Sally
  • hardlikearmour
  • AppleAnnie
  • Table9

19 Reviews

Ryan November 26, 2016
After about 7 minutes, my pecans were a charming shade of black. So maybe watch those closely. :)
MplsCitified January 9, 2017
Sorry to hear about that. I adjusted the recipe to shorten up the time for roasting the nuts, and suggest checking them earlier.
reiroll November 24, 2016
Can I replace the maple with molasses?
MplsCitified January 9, 2017
That would be worth trying. The molasses would definitely give it a different flavor profile as the maple syrup is definitely lighter that molasses.
Franca January 12, 2014
Made this tonight as a side for chicken. Delicious!
MplsCitified January 26, 2014
Glad you liked it! It's one of my favorite ways to use butternut squash.
Sally November 15, 2010
This is the next way I am going to make squash--I like the sound of these combinations, thanks so much!
MplsCitified November 17, 2010
Definitely let me know how you like it.
friendlyoaks November 4, 2010
I made this last Sunday. It was fabulous. Got even better as the flavors melded together a bit. It's a keeper. Thanks.
MplsCitified November 5, 2010
Glad you liked it!
hardlikearmour November 2, 2010
I just finished making this. It's amazingly delicious. Thanks MplsCitified!
MplsCitified November 3, 2010
Glad you liked it! It's one of my favorites this time of year.
friendlyoaks October 28, 2010
This just might earn a 5 on my 5-point scale (given to foods that are so good you dream about them). It sounds achingly rich and complex. Of course, anything inspired by 112 Eatery is going to be good. (My personal favorite is sauteed escarole with anchovy.) By the way, if you should fill in a bit more on your personal profile, then I (from St Paul) and joanG (from Mpls) could try to decide whether we know you!
MplsCitified October 28, 2010
It is rich, that's for sure! Though it's hard to pick a favorite - for me it's probably the gnocchi or the tres leches cake. I don't think I've had the escarole. Next time. Profile updated - though maybe not that helpful.
AppleAnnie October 27, 2010
I would love to try this, very appealing combination of ingredients
Table9 October 26, 2010
This looks wonderful. I have only tried butternut squash with feta and goat cheese, but I love sweet potato fries with blue cheese and it seems that the taste might be a but similar. I cannot wait to try it!
MplsCitified October 28, 2010
Mmmm...sweet potato fries. Definitely let me know how you liked it.
drbabs October 26, 2010
This sounds totally delicious.
MplsCitified October 26, 2010