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Maple, pecan and sage roasted red onion and butternut squash

A sweet, sticky and crunchy side dish. Roasted in one tray for 30 minutes and a great accompaniment to chicken, salmon or tossed through leaves and lentils to bulk out a main salad. Use leftovers over the following few days to save time and maximise my favourite philosophy of cooking once, eating twice (or more)

Total time to make : 45 - 50 minutes Time to prep : 15 minutes

Time to bake : 30 - 35 minutes

Servings : 4 as a side


1 butternut squash, peeled, de-seeded and cubed (about 350g cubed)

1 red onion, thinly sliced

2 Tbsp olive oil

2 Tbsp maple syrup

1 handful fresh sage

40g pecan

Sea salt



  1. Preheat a fan oven to 220C

  2. Spread the butternut squash and red onion onto a baking tray and drizzle with the olive oil, maple syrup and sea salt, mixing to combine

  3. Sprinkle over the sage and bake for 20 - 25 minutes until the butternut squash begins to soften

  4. Remove from the oven, give the baking tray a good shake and then crumble over the pecans for the last 10 minutes in the oven

  5. Remove and leave to cool slightly before serving


Nutritional Information

215 calories

2g protein, 20g carbs, 14g fat

Good to know:

  • Store refrigerated in an airtight container for up to 3 days

  • Served as a side or for a fuller meal, bulk out with quinoa and/or with complimenting fresh salad leaves such as rocket or spinach and crumble over feta whilst still warm, or serve on the side of a protein source

  • Vegan, Vegetarian

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