Maple-Roasted Butternut Squash and Pecans Recipe

Roasted squash is a classic fall or winter side dish, and this recipe adds cinnamon, sage, keto maple syrup, and pecans for an easy, healthy dish reminiscent of your favorite pumpkin pie. A final sprinkle of feta cheese (or sub in goat cheese if you like) adds a salty tang.

1 ½ tbsp keto maple syrup

2 tbsp extra virgin olive oil

½ tsp cinnamon

1 tbsp fresh sage(chopped)

2 cups butternut squash(peeled, seeds removed, cubed)

¼ cup pecans

2 tbsp feta cheese(crumbled)

sea salt and pepper(to taste)

Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.

In a bowl, mix together the maple syrup, oil, cinnamon, sage, salt, and pepper. Add the butternut squash and mix well. Place the mixture on the prepared baking sheet and roast in the oven for about 10 minutes or until halfway cooked.

Add the pecans to the baking sheet and toss everything together. Bake for another 10 minutes or until the butternut squash is soft and cooked through. Be careful to not to burn the pecans.

Transfer to a serving plate. Top with feta cheese and enjoy!

Nutrition Facts

3 servings

Serving size

Amount per serving

% Daily Value *
Total Fat 17g22%
Protein 3g
Total Carbohydrate 14g6%

Net Carbohydrate 12g4%

Dietary Fiber 2g8%

* The % Daily Value (DV) 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.

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