Roasted Butternut Squash with Cranberries and Pecans
Roasted Butternut Squash with Cranberries and Pecans is a vibrant, nutritious dish that brings together the sweet creaminess of butternut squash and the tartness of cranberries, topped with crunchy pecans. This delightful recipe is perfect for both casual weeknight dinners and festive holiday gatherings, adding color and flavor to any meal. Packed with vitamins and fiber, it’s not only delicious but also a healthy choice for those looking to enjoy seasonal flavors. Plus, it’s quick to prepare, making it an ideal side dish for busy cooks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large butternut squash (or 2 small)
- 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 your oven to 400°F (200°C).
- Melt the butter in a small bowl and mix in brown sugar, cinnamon, salt, pepper, and optional cayenne.
- Toss the cubed squash in three-quarters of the butter mixture and spread on a parchment-lined baking sheet. Bake for about 20 minutes.
- Stir the squash halfway through cooking for even roasting.
- Combine remaining butter mixture with pecans and cranberries in another bowl.
- Add this mix to the baking sheet in a single layer and roast for an additional 10 minutes, stirring halfway.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg