Roasted Winter Squash with Candied Maple Pecans

November 04, 2018

Recipe by Local Roots Recipe Contributor Susan Streit Sherman, @cratecooking.

serves 8


4 pounds winter squash, halved and seeds removed (peeled or unpeeled depending on your preference)
3 tablespoons extra virgin olive oil
8 sprigs fresh thyme or sage, plus chopped leaves for serving
Kosher salt
Freshly ground black pepper
1/4 to 1/2 cup chopped Candied Maple Pecans
Maple syrup, for serving


1. Preheat oven to 425 F.

2. Slice squash halves into 1/2-inch wedges. Toss with olive oil and thyme sprigs and season generously with salt and pepper. Place squash on a rimmed baking or half sheet pan and roast until squash is tender and golden, about 25 to 35 minutes.

3. Arrange squash on a serving platter and top with Candied Maple Pecans, chopped thyme or sage and a drizzle of maple syrup, if desired.

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