Roasted Butternut Squash with Cranberries and Pecans Recipe
If you’re searching for a comforting, crowd-pleasing fall side, this Roasted Butternut Squash with Cranberries and Pecans absolutely delivers. Tender caramelized squash meets tart cranberries and crunchy pecans, all kissed with maple and cinnamon—it’s a vibrant, flavor-packed dish that’s as beautiful as it is delicious. Whether it’s for a holiday table or a cozy dinner at home, this recipe brings together the best sweet, nutty, and savory flavors of autumn in every bite.
Ingredients You’ll Need
With just a handful of essential ingredients, you’ll be amazed by the depth of flavor you can create. Each one brings something special—color, texture, or a pop of seasonal spice—to make Roasted Butternut Squash with Cranberries and Pecans totally irresistible.
- Butternut squash: The star of the show! Its sweet, creamy flesh caramelizes beautifully in the oven.
- Olive oil: Adds essential richness and helps the squash crisp up while roasting.
- Maple syrup: Infuses a subtle sweetness and creates those perfect golden edges.
- Cinnamon: Lends warmth and a kiss of spice that pairs perfectly with the squash and cranberries.
- Salt: Just enough to balance the sweet flavors and bring out the squash’s natural taste.
- Black pepper: Provides a hint of gentle heat to contrast the sweet elements.
- Dried cranberries: Offer little bursts of tangy flavor and jewel-like color in every forkful.
- Chopped pecans: Add delightful crunch and a buttery, nutty note that ties it all together.
- Fresh parsley (optional): Sprinkled on top for a pop of freshness and extra color.
How to Make Roasted Butternut Squash with Cranberries and Pecans
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps prevent sticking and ensures easy cleanup later, so you can enjoy all the squashy goodness without the hassle.
Step 2: Toss the Squash
In a large bowl, combine the butternut squash cubes with olive oil, maple syrup, cinnamon, salt, and black pepper. Toss everything well so every piece is evenly coated—this quick step is key for that irresistible caramelized exterior and sweet-spicy flavor in the finished dish.
Step 3: Arrange and Roast
Spread the dressed squash cubes in a single layer on your prepared baking sheet. This gives each piece room to roast and caramelize rather than steam. Roast for 25–30 minutes, flipping the squash halfway to encourage even browning and tenderness.
Step 4: Add Cranberries and Pecans
Five minutes before the squash is fully done, sprinkle the dried cranberries and chopped pecans evenly over the squash. Pop everything back in the oven just long enough to warm the cranberries and toast the pecans for added crunch and flavor magic.
Step 5: Finish and Serve
Remove the roasted butternut squash with cranberries and pecans from the oven and transfer to a serving dish. If you like, garnish with a shower of fresh parsley for color and freshness. Serve warm and watch everyone dive in!
How to Serve Roasted Butternut Squash with Cranberries and Pecans
Garnishes
A simple sprinkle of chopped fresh parsley makes this dish pop with color and brightness, but you can also get creative with orange zest, a dusting of extra cinnamon, or even a drizzle of balsamic glaze for tangy depth. These touches make the Roasted Butternut Squash with Cranberries and Pecans as festive as it is flavorful.
Side Dishes
This dish is a natural companion for hearty holiday mains—think roasted turkey, baked ham, or even a vegan lentil loaf. For everyday dinners, it’s wonderful alongside grain salads, sautéed greens, or roasted chicken, complementing both rich and simple flavors beautifully.
Creative Ways to Present
Aside from serving family style, you can spoon Roasted Butternut Squash with Cranberries and Pecans into individual ramekins for a chic appetizer presentation, or pile it atop a bed of baby greens for a stunning autumn salad. For entertaining, consider filling roasted acorn squash halves with this mixture for a show-stopping main or side. There’s no limit to how fancy (or casual) you can make it!
Make Ahead and Storage
Storing Leftovers
Any leftovers of Roasted Butternut Squash with Cranberries and Pecans can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld and deepen, making this dish just as tasty (if not more so) the next day.
Freezing
This dish freezes surprisingly well. Spread cooled squash, cranberries, and pecans in a single layer to freeze, then transfer to a freezer-safe bag or container. It’ll keep for up to 2 months. Thaw overnight in the fridge for best texture before reheating.
Reheating
To reheat, simply warm in a 350°F oven for 10-15 minutes, or until heated through and edges crisp up a bit. Microwaving works too, but the oven method preserves that lovely roasted texture. Add a fresh sprinkle of parsley to revive the dish’s color and aroma.
FAQs
Can I prepare the butternut squash in advance?
Absolutely! You can peel, seed, and cube the squash a day or two ahead. Store the cubes in an airtight container in the refrigerator—they’ll be ready to toss with the other ingredients and roast when you need them.
What can I use instead of pecans?
If you have a nut allergy or simply want to switch things up, try roasted pumpkin seeds (pepitas) or sunflower seeds. Both add a lovely crunch while keeping the dish nut-free and just as satisfying.
Can I use fresh cranberries instead of dried?
Fresh cranberries are a tangy twist, though they will burst and soften as they roast. For a sweeter flavor, stick to dried cranberries, but if you love a tart bite, toss a handful of fresh ones on just before the final minutes of roasting.
Is Roasted Butternut Squash with Cranberries and Pecans vegan and gluten-free?
Yes, this recipe checks both boxes! Every ingredient is naturally vegan and gluten-free, so everyone at your table can enjoy it worry-free.
Can I double the recipe for a crowd?
Roasted Butternut Squash with Cranberries and Pecans is perfect for doubling (or even tripling) for holiday meals or gatherings. Just be sure to use multiple baking sheets so the squash can roast in a single layer for that golden, caramelized finish.
Final Thoughts
I genuinely hope you give Roasted Butternut Squash with Cranberries and Pecans a spot on your table. It’s one of those simple, heartwarming dishes that feels special with every serving. Whether you’re sharing it for the holidays or brightening up a weeknight, I promise you’ll come back for more!
Print
Roasted Butternut Squash with Cranberries and Pecans Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Roasted Butternut Squash with Cranberries and Pecans recipe is a delightful blend of sweet and savory flavors, perfect for fall or holiday gatherings. Tender butternut squash is roasted to caramelized perfection, then tossed with maple syrup, cranberries, and pecans for a festive touch.
Ingredients
Butternut Squash:
1 large butternut squash (peeled, seeded, and cubed)
Seasoning:
2 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Additions:
1/2 cup dried cranberries, 1/2 cup chopped pecans, 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss squash: In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Roast: Spread the squash on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Add cranberries and pecans: In the last 5 minutes, sprinkle cranberries and pecans over the squash and return to the oven to warm through.
- Serve: Garnish with parsley if desired and serve warm.
Notes
- This dish pairs well with holiday mains like turkey or ham.
- Try using roasted pumpkin seeds for added texture.
- Drizzle with balsamic glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 10g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
