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
