Roasted Butternut Squash with Cranberries and Pecans
Roasted Butternut Squash with Cranberries and Pecans is a vibrant side dish that combines the natural sweetness of butternut squash with the tartness of cranberries and the crunch of pecans. This delightful recipe takes just 30 minutes to prepare, making it an ideal addition to both everyday meals and festive gatherings. The colorful presentation and harmonious flavors are sure to impress your family and friends, while its nutritious ingredients make it a wholesome choice for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four 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, then mix in brown sugar, cinnamon, salt, pepper, and cayenne.
- Toss cubed butternut squash with about three-quarters of the butter mixture until well-coated.
- Spread the squash on a parchment-lined baking sheet and roast for approximately 20 minutes.
- Stir the squash after 20 minutes for even roasting.
- In another bowl, combine pecans and cranberries with the remaining butter mixture, then add to the partially roasted squash.
- Return to the oven for another 10 minutes, stirring halfway through.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg