Description
This Roasted Butternut Squash with Cranberries and Pecans is a beautiful blend of rich autumn flavors and textures. With the warmth of cinnamon and a touch of brown sugar, the butternut squash becomes caramelized and tender, while the addition of pecans and cranberries provides a delightful crunch and pop of sweetness. It’s a dish that truly embodies the spirit of fall, bringing a cozy, seasonal touch to any table.
Ingredients
1 large butternut squash or 2 small (4–5 cups cubed squash)
3 tablespoons butter
2 1/2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup pecans
1/3 cup dried cranberries
Instructions
Preheat oven to 400°F (200°C).
Melt butter in a small bowl and mix with brown sugar, cinnamon, salt, pepper, and cayenne (if using).
Toss the cubed squash in 3/4 of the butter mixture, spreading evenly on a parchment-lined baking sheet.
Bake for 20 minutes, stirring halfway through.
In a separate bowl, mix pecans and cranberries with the remaining butter mixture.
Add the pecans and cranberries to the baking sheet with squash, and continue roasting for an additional 10 minutes, stirring once, to avoid overcooking the pecans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 215