Glazed butternut squash tossed with fresh sage and thyme, crunchy toasted pecans, and a sweet maple glaze. A bright, flavorful side that pairs perfectly with holiday dinners or any cozy autumn meal.
I’m a big fan of Southern-style fall cooking—those warm, comforting flavors are hard to resist. Butternut squash is a seasonal favorite: naturally sweet and richly textured, it’s an excellent canvas for bold autumn ingredients. This recipe highlights the squash’s sweetness with apple cider and maple syrup, then balances it with fresh herbs and toasted pecans for texture and aroma.
After making butternut squash macaroni and cheese, I had half a squash left and adapted a version inspired by Southern Living. The result is a showstopping side dish: tender squash glazed in a slightly spiced, sweet reduction, finished with chopped pecans and fresh sage and thyme. I skipped the butter here because the combination of cider, maple, and a touch of sugar provides plenty of richness.
Glazed Butternut Squash with Sage and Toasted Pecans
Glazed butternut squash with fresh herbs, toasted pecans, and a maple glaze—an ideal side for holiday menus, family dinners, or any fall gathering.
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4
Ingredients
- 1 large butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
- 1/2 cup apple cider (not apple cider vinegar)
- 1/4 cup water
- 1 Tbsp maple syrup
- 2 tsp sugar in the raw (or granulated sugar)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped pecans, toasted
- 1 Tbsp fresh sage, chopped
- 1 tsp fresh thyme leaves
Instructions
- In a large 12-inch nonstick skillet, combine the cubed butternut squash, apple cider, water, maple syrup, sugar, salt, and pepper. Stir to coat the squash evenly.
- Bring the mixture just to a boil over medium-high heat. Once bubbling, reduce the heat to low, cover the skillet, and let it simmer gently for about 25 minutes. Stir occasionally to prevent sticking and to ensure the squash cooks evenly.
- After 25 minutes, remove the lid and continue cooking uncovered for an additional 5 minutes, or until the cooking liquid has thickened into a glossy glaze and the squash is tender when pierced with a fork.
- Transfer the glazed squash to a large bowl. Add the toasted chopped pecans, chopped fresh sage, and thyme. Toss gently to combine so the herbs and nuts coat the warm squash and release their aromas.
- Serve immediately while warm. This dish works well plated alongside roasted meats, poultry, or a grain-based main—its sweet-savory profile complements many holiday menus.
Notes & Tips
Substitutions: If you prefer, substitute peeled and cubed sweet potatoes for the butternut squash. Use apple juice in place of apple cider for a milder flavor.
To toast pecans: spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, or toast in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly browned.
Make-ahead: You can prepare the glazed squash a few hours in advance and reheat gently on the stovetop over low heat, stirring in a splash of apple cider or water to loosen the glaze if needed. Add the pecans and fresh herbs just before serving to preserve their texture and brightness.
Serving suggestions: This glazed butternut squash pairs beautifully with roast turkey, honey-glazed ham, pork tenderloin, or a simple grain pilaf. For a vegetarian plate, serve it with sage-browned buttered gnocchi or alongside a lentil and kale salad.
Variations
For extra warmth, add a pinch of ground cinnamon or nutmeg when you add the sugar. For a savory twist, stir in a tablespoon of Dijon mustard or a splash of balsamic vinegar at the end for balance. If you prefer more crunch, sprinkle additional toasted pecans or pepitas over each serving.
Nutrition
Serving size: 1 cup | Calories: 166 kcal | Carbohydrates: 32.7 g | Protein: 2.5 g | Fat: 4.8 g | Fiber: 0.7 g
Nutrition information is automatically calculated and should be used only as an approximation.
If you try this recipe, leave a comment describing what you paired it with or any variations you enjoyed. It’s a simple, flavorful side that’s easy to adapt and always a crowd-pleaser.