Tangy Roasted Butternut Squash with Cranberries & Pecans Recipe

Roasted butternut squash with cranberries and pecans brings pure autumn magic to your dinner table.

Crisp leaves and chilly breezes inspire cozy comfort meals like this vibrant side dish.

Nutty pecans add delightful crunch against soft, caramelized squash cubes.

Sweet-tart cranberries burst with bright flavor, complementing the rich, golden vegetable.

Warm spices whisper hints of cinnamon and sage across each inviting bite.

Quick preparation means minimal effort for maximum deliciousness.

A simple recipe that turns ordinary ingredients into something extraordinary awaits you.

Why Roasted Butternut Squash With Cranberries And Pecans Feels So Festive

• Customize with Ease: Perfect for adapting to personal taste preferences by adjusting spices or swapping ingredients.
• Boost Nutrition Powerhouse: Packed with vitamins, fiber, and antioxidants from butternut squash, cranberries, and pecans, delivering a healthy punch in every bite.
• Quick Kitchen Magic: Minimal prep work and simple roasting technique make this recipe accessible for home cooks of all skill levels, from beginners to seasoned chefs.
• Seasonal Showstopper: Celebrates autumn flavors with a beautiful medley of sweet, savory, and slightly tangy ingredients that capture the essence of fall cooking.

What You’ll Need For Roasted Butternut Squash With Cranberries And Pecans

• Butternut Squash: A sweet and nutty winter squash that serves as the primary base for this roasted dish.
• Pecans: Crunchy nuts that provide a rich, toasted flavor and textural contrast to the soft squash.
• Dried Cranberries: Tart and sweet berries that add a burst of bright flavor and color to the roasted vegetables.

• Olive Oil: A cooking oil that helps coat the squash and promotes even roasting and caramelization.
• Salt, Black Pepper: Essential seasonings that enhance the natural flavors of the squash and other ingredients.
• Ground Cinnamon: A warm spice that adds depth and a subtle sweet-spicy note to the roasted dish.
• Fresh Thyme Leaves: An herbal garnish that brings a bright, aromatic finish to the roasted vegetables.

• Maple Syrup: A natural sweetener that adds a rich, caramel-like glaze and complements the squash's natural sweetness.

Steps To Roast Butternut Squash With Cranberries And Pecans

Step 1: Prepare Oven and Baking Sheet

Heat the oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Break Down Butternut Squash

Slice the butternut squash in half lengthwise. Remove and discard the seeds using a spoon or kitchen tool.

Step 3: Cube the Squash

Chop the squash into consistent 1-inch cubes. Aim for uniform sizes to ensure even roasting and perfect texture.

Step 4: Season the Squash

• Salt
• Black pepper
• Ground cinnamon

Step 5: Coat and Distribute

Toss the squash cubes by hand, ensuring each piece is fully coated with oil and seasonings. Spread them in a single layer with space between pieces to allow caramelization.

Step 6: Roast the Squash

Bake in the preheated oven for 25-30 minutes. Stir once midway through cooking to promote even browning and prevent burning.

Step 7: Add Topping Ingredients

• Pecans
• Dried cranberries

Step 8: Finish with Sweetness

Pull the baking sheet from the oven. Drizzle maple syrup over the roasted squash for a delightful sweet touch.

Step 9: Garnish and Serve

Scatter fresh thyme leaves on top to add brightness and complexity. Serve warm as a side dish or let cool slightly for a salad component.

Tips For Butternut Squash With Cranberries And Pecans

• Slice Squash with Precision: Use a sharp, sturdy knife and cut butternut squash carefully on a stable cutting board to create uniform 1-inch cubes for even roasting.
• Spread for Perfect Caramelization: Arrange squash pieces in a single layer with space between them, allowing hot air to circulate and create golden, crispy edges.
• Season Generously: Massage oil and spices directly onto squash cubes to ensure complete flavor coverage and maximum taste absorption.
• Toast Nuts and Berries Strategically: Add pecans and cranberries during the final roasting minutes to prevent burning while enhancing their natural flavors and textures.
• Finish with Sweet Drizzle: Immediately pour maple syrup over hot roasted squash to create a glossy, caramelized finish that balances the savory and sweet elements.

Sweet & Savory Twists On Butternut Squash With Cranberries And Pecans

• Spicy Roasted Squash: Add cayenne pepper and smoked paprika for a fiery kick that transforms the classic recipe into a bold, zesty dish.
• Mediterranean Mix: Sprinkle za'atar seasoning and top with crumbled feta cheese, bringing a tangy Middle Eastern flair to the roasted butternut squash.
• Honey Herb Fusion: Replace maple syrup with local honey and swap thyme for rosemary, creating a fragrant and slightly sweeter version of the original recipe.
• Apple Walnut Blend: Substitute pecans with chopped walnuts and add diced green apples during the last roasting minutes for a crisp, autumnal texture and flavor profile.

What Goes With Roasted Butternut Squash With Cranberries And Pecans

• Craft a Cozy Wine Companion: Choose a medium-bodied Pinot Noir with soft tannins that complements the sweet and earthy butternut squash, enhancing the dish's warm autumn flavors.
• Pair with Creamy Goat Cheese: Crumble tangy goat cheese over the roasted squash to create a delightful contrast between the creamy, sharp cheese and the sweet, caramelized vegetable.
• Match with Hearty Protein: Serve alongside roasted chicken or grilled pork tenderloin to transform this side dish into a complete, satisfying meal with complementary textures and flavors.
• Design a Nutty Herb Garnish: Sprinkle additional toasted pecans and fresh thyme leaves to amplify the dish's nuttiness and herbaceous undertones, creating a multi-dimensional taste experience.

How To Store Roasted Butternut Squash With Cranberries And Pecans

• Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 4 days. Keep pecans and cranberries separate to maintain their crispness and prevent sogginess.
• Transfer cooled squash to a freezer-safe container or zip-lock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F for 10-15 minutes to restore texture.
• Prepare the squash cubes in advance and store uncooked in the refrigerator for 2 days before roasting. Keep seasoned cubes in a sealed container with a tight-fitting lid to maintain freshness.

Common Questions About Roasted Butternut Squash With Cranberries And Pecans

• Is butternut squash healthy?

Butternut squash is incredibly nutritious, packed with vitamins A and C, fiber, and antioxidants that support immune health and promote good vision.

• Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds work great as substitutes and provide similar crunchy texture and nutty flavor to the roasted squash.

• How do I know when the butternut squash is perfectly roasted?

The squash is ready when edges are golden brown and caramelized, and pieces are tender when pierced with a fork but not mushy.

• Can I prepare this dish ahead of time?

Yes, you can roast the squash in advance and reheat in the oven at 350°F for 10-15 minutes before serving to maintain its crisp edges and warm temperature.

Roasted Butternut Squash with Cranberries and Pecans Recipe

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4.8 from 15 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Roasted butternut squash with cranberries and pecans brings autumn’s warmth to your table, blending sweet and savory notes. Nutty pecans, tart cranberries, and caramelized squash create a festive side dish that will delight seasonal gatherings.

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Ingredients

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Main Ingredients:

• 1 medium butternut squash
• 1/2 cup dried cranberries
• 1/3 cup pecans

Seasoning:

• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon

Optional Finishing Touches:

• 1 tbsp maple syrup
• 1 tbsp fresh thyme leaves

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Instructions

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup and non-stick roasting.
2. Carefully slice the butternut squash in half lengthwise, then scoop out and discard the seeds using a sharp spoon or kitchen scoop.
3. Cut the squash into uniform 1-inch cubes, ensuring each piece is roughly the same size to guarantee even roasting.
4. Transfer the cubed squash to the prepared baking sheet and drizzle with olive oil, then evenly sprinkle salt, black pepper, and ground cinnamon over the pieces.
5. Use your hands to toss the squash, making sure each cube is thoroughly coated with the seasoning and oil.
6. Spread the squash cubes in a single layer, leaving space between pieces to allow proper caramelization and prevent steaming.
7. Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning and prevent burning.
8. During the last 5 minutes of roasting, scatter pecans and dried cranberries over the squash to toast and warm them slightly.
9. Remove from the oven and immediately drizzle maple syrup over the roasted squash for a touch of sweetness.
10. Garnish with fresh thyme leaves to add a bright, herbaceous note and enhance the overall flavor profile.
11. Serve warm as a vibrant side dish or let cool slightly for a delightful autumn-inspired salad component.

Notes

• Select firm, unblemished butternut squash with a deep orange color for the best flavor and texture.
• Use a sharp chef’s knife and steady cutting board to safely cube the squash without slipping.
• Experiment with different spice blends like smoked paprika or za’atar for a unique flavor twist.
• Adjust roasting time based on your oven’s performance and desired level of caramelization.
• For a vegan version, swap honey or maple syrup and ensure all ingredients meet dietary requirements.
• Toast pecans separately to prevent burning and add a deeper, nuttier flavor to the dish.
• Create a make-ahead option by roasting squash earlier and reheating before serving to save time.
• Customize the recipe by adding goat cheese crumbles or swapping cranberries for pomegranate seeds for variety.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 265
• Sugar: 18 g
• Sodium: 360 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 6 g
• Protein: 4 g
• Cholesterol: 0 mg