Caramelized Butternut Squash with Pecans

Caramelized Butternut Squash with Pecans - This cubed butternut squash is cooked until deeply golden brown and then pecans, garlic, and herbs are thrown in for the last few minutes until aromatic and flavorful! SO good - its the best butternut squash!

5 from 1 reviews

This whole 30, paleo, and keto side dish is perfect for Thanksgiving (or any night of the week during fall/winter for that matter!!)


  • 1 butternut squash, peeled, seeds scooped out of the lower bulb, and diced (about 4 cups diced)
  • 1 tablespoon ghee (or butter if not paleo/whole 30)
  • 5 cloves garlic, minced
  • 5 sage leaves, minced
  • 1 teaspoon thyme leaves, minced
  • 1/3 cup pecans


  1. Add your butter + a big swirl of avocado oil (olive oil works too) to a non stick pan over medium high heat. When hot, add your butternut squash and season with salt and pepper
  2. Let your butternut squash cook, stirring some but not too often (we want to give it a chance to get deeply golden brown) until it’s tender when pierced with a fork
  3. If the squash is getting too brown before it’s cooked through, cover the pan with a lid and it’ll speed up the cooking a lot
  4. When the squash is almost tender and just needs a few more minutes, add the garlic, pecans, and herbs and cook for a few minutes until the garlic has just cooked just a little
  5. Season to taste and serve!