Butternut Squash Crunch

Elevate your side dish game with this irresistible Butternut Squash Crunch, a harmonious blend of warm spices, velvety roasted butternut squash, and a satisfyingly crispy pecan-panko topping. Perfectly seasoned with cinnamon, salt, and pepper, the roasted squash reaches caramelized perfection in the oven, while the buttery breadcrumb mixture, sweetened with a touch of maple syrup, adds a deliciously nutty crunch. This easy-to-make recipe is ready in under an hour and is a fantastic balance of textures and flavors, making it an ideal addition to any fall-inspired feast, Thanksgiving spread, or cozy weeknight dinner. With wholesome ingredients and plenty of crowd-pleasing appeal, Butternut Squash Crunch is destined to become a new seasonal favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2-3 lbs) butternut squash
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons ground cinnamon
• 0.75 cups pecans
• 2 tablespoons maple syrup
• 0.5 cups panko breadcrumbs
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Dice the flesh into roughly 1-inch cubes.

Step 3

In a large mixing bowl, toss the diced squash with olive oil, salt, pepper, and cinnamon until evenly coated.

Step 4

Spread the squash cubes in a single layer on the prepared baking sheet and roast for 20 minutes, flipping halfway through.

Step 5

While the squash is roasting, roughly chop the pecans and set them aside.

Step 6

In a small saucepan, melt the butter over medium heat. Stir in the panko breadcrumbs and pecans, cooking for 2-3 minutes until lightly toasted. Remove from heat and mix in the maple syrup.

Step 7

After 20 minutes, remove the squash from the oven. Sprinkle the pecan-breadcrumb mixture evenly over the squash.

Step 8

Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the squash is tender and the topping is golden and crispy.

Step 9

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	1342 grams (1342.0g)

Amount per serving	% Daily Value*
Calories	1758

Total Fat 121.90g	156%
Saturated Fat 25.40g	127%
Polyunsaturated Fat 20.20g
Cholesterol 62mg	21%
Sodium 2583mg	112%
Total Carbohydrate 177.20g	64%
Dietary Fiber 45.30g	162%
Total Sugars 53.60g
Protein 21.00g	42%

Vitamin D 0IU	0%
Calcium 551mg	42%
Iron 10mg	58%
Potassium 3553mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 4.4%

Carbs: 37.5%