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Roasted Butternut Squash with Cranberries and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roasted Butternut Squash with Cranberries and Pecans is a delightful fall-inspired side dish that’s both sweet and savory. Tender roasted butternut squash cubes are tossed with warm cinnamon and maple syrup, then combined with tangy dried cranberries and crunchy toasted pecans. Garnished with fresh parsley, this recipe is perfect for holiday meals or any cozy dinner.

Ingredients

Scale

Vegetables and Fruits

  • 1 large butternut squash, peeled and cubed
  • 1/2 cup dried cranberries
  • Fresh parsley, chopped (for garnish)

Oils and Sweeteners

  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup

Spices and Seasonings

  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste

Nuts

  • 1/2 cup pecans, roughly chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare Squash: In a large bowl, toss the peeled and cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Make sure each piece is evenly coated with the mixture for balanced flavor.
  3. Roast Squash: Spread the coated squash in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking and browning.
  4. Add Cranberries and Pecans: When there are about 5 minutes left in roasting time, evenly sprinkle the dried cranberries and roughly chopped pecans over the squash on the baking sheet. Return to the oven to allow the pecans to toast and the cranberries to warm through.
  5. Serve: Carefully remove the baking sheet from the oven. Transfer the roasted squash, cranberries, and pecans to a serving dish. Garnish with freshly chopped parsley before serving to add a fresh, vibrant touch.

Notes

  • You can substitute pecans with walnuts or almonds if preferred.
  • If you like your squash extra caramelized, you can roast a few minutes longer but watch carefully to avoid burning.
  • Maple syrup can be adjusted or replaced with honey for a different sweetness profile.
  • This dish pairs well with roasted meats or as part of a vegetarian meal.

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Find it online: https://homegrownbeets.com/roasted-butternut-squash-with-cranberries-and-pecans-recipe/