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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup and non-stick roasting.
- Carefully slice the butternut squash in half lengthwise, then scoop out and discard the seeds using a sharp spoon or kitchen scoop.
- Cut the squash into uniform 1-inch cubes, ensuring each piece is roughly the same size to guarantee even roasting.
- 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.
- Use your hands to toss the squash, making sure each cube is thoroughly coated with the seasoning and oil.
- Spread the squash cubes in a single layer, leaving space between pieces to allow proper caramelization and prevent steaming.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning and prevent burning.
- During the last 5 minutes of roasting, scatter pecans and dried cranberries over the squash to toast and warm them slightly.
- Remove from the oven and immediately drizzle maple syrup over the roasted squash for a touch of sweetness.
- Garnish with fresh thyme leaves to add a bright, herbaceous note and enhance the overall flavor profile.
- 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