Maple Mustard Roasted Butternut Squash with Pecans and Goat Cheese

closeup of roasted butternut squash with goat cheese and pecans in a white bowl.

Maple mustard roasted butternut squash with pecans and goat cheese is a delicious, sweet, slightly tangy fall side dish that’s easy enough for weeknight dinners, but pretty enough for a Thanksgiving side. (gluten-free, vegetarian)




  1. Heat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together maple syrup, apple cider vinegar, olive oil, mustard, salt and pepper.
  3. In a large bowl, toss butternut squash with maple syrup mixture to evenly coat. Spread onto the prepared baking sheet so that the cubes don’t touch. (This will help them roast better and not steam.)
  4. Roast 20 minutes.
  5. Remove from oven and flip squash with a spatula. Sprinkle pecans onto the baking sheet with the squash and return to the oven for an additional 10-15 minutes, or until squash is golden and pecans are toasted.
  6. Place in a serving dish and sprinkle with crumbled goat cheese just before serving.


Keywords: roasted butternut squash cubes, maple mustard butternut squash, butternut squash with pecans

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