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Roasted Butternut Squash Cubes with Pancetta & Pecans

These roasted butternut squash cubes are sweet from being tossed in maple syrup and are paired with crunchy toasted pecans and salty pancetta.
Course Side Dish
Cuisine American
Keyword Roasted Butternut Squash Cubes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Ali Randall


  • 1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
  • 3 tablespoons melted butter
  • 2 tablespoons pure maple syrup
  • 4 ounces pancetta, diced
  • 2 garlic cloves, finely chopped
  • 1/2 cup toasted pecans
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 12 fresh sage leaves, chopped


  • Preheat the oven to 350 °F. Toast the pecans on a baking sheet for about 3-5 minutes being careful to watch them closely so they don't burn. Remove from the oven to cool. Allow the oven to preheat to 425°F.
  • Fry the pancetta on the stovetop until crispy. Transfer the pancetta to a paper-towel lined plate.
  • In a baking dish toss together the squash, maple syrup, cayenne pepper, melted butter and salt. Bake for 25 minutes or until the squash is fork soft. Mix in the pancetta, chopped sage and pecans.


Save time: Butternut squash can be purchased already cubed at your grocery store.