Description
This Roasted Butternut Squash with Cranberries and Pecans recipe offers a delightful balance of sweet and savory flavors, featuring tender roasted squash glazed with maple syrup and cinnamon, complemented by the tartness of dried cranberries and the crunch of toasted pecans. Perfect as a side dish for fall and winter meals, it’s easy to prepare and packed with warm, comforting flavors.
Ingredients
Scale
Squash and Seasoning
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Add-ins
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: In a large bowl, toss the peeled and cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until the pieces are evenly coated and seasoned well.
- Roast Squash: Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization.
- Add Cranberries and Pecans: About 5 minutes before the roasting time ends, sprinkle the dried cranberries and roughly chopped pecans over the squash. Return the baking sheet to the oven to allow the pecans to toast slightly and the cranberries to warm.
- Serve: Once done, remove the baking sheet from the oven. Transfer the roasted squash, cranberries, and pecans to a serving dish. Garnish with freshly chopped parsley for a pop of color and fresh flavor before serving.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For extra flavor, add a pinch of nutmeg or ground cloves along with the cinnamon.
- Ensure the squash cubes are cut to similar sizes for even roasting.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
