Roasted Butternut Squash with Cranberries and Pecans: A Festive Holiday Side Dish

Few side dishes capture the essence of fall and the holiday season as beautifully as Roasted Butternut Squash with Cranberries and Pecans. With its caramelized sweetness, warm spices, crunchy pecans, and tart cranberries, this dish feels like a warm hug on a chilly day. Whether you’re preparing for a Thanksgiving feast or looking for a cozy weeknight side, this recipe is a winner.

Why You’ll Love This Recipe

Imagine the aroma of butternut squash roasting in the oven, mingling with the scent of cinnamon and brown sugar. It’s comforting, nostalgic, and incredibly inviting. This recipe is perfect because it:

• Brings together contrasting textures and flavors in perfect harmony.
• Is simple to make but impressive enough for holiday gatherings.
• Can be adapted to suit various dietary preferences.

The Star Ingredients

To create the perfect Roasted Butternut Squash with Cranberries and Pecans, here’s what you’ll need:

Main Ingredients

Ingredient	Amount	Purpose
Butternut Squash (cubed)	4–5 cups	The naturally sweet base.
Butter (melted)	3 tbsp	Adds richness and caramelization.
Brown Sugar	2½ tbsp	Enhances sweetness.
Ground Cinnamon	1½ tsp	Provides warmth and spice.
Salt	½ tsp	Balances flavors.
Black Pepper	½ tsp	Adds subtle spice.
Cayenne Pepper (optional)	¼ tsp	Adds a hint of heat.
Pecans (chopped)	½ cup	For crunch and nuttiness.
Dried Cranberries	⅓ cup	A touch of tartness.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). This temperature ensures the squash roasts perfectly, becoming tender inside and slightly crispy outside.

2. Prepare the Butternut Squash

1. In a large mixing bowl, combine the cubed butternut squash with ¾ of the melted butter.
2. Add the brown sugar, ground cinnamon, salt, black pepper, and cayenne pepper (if using). Toss until the squash is evenly coated.

3. Roast the Squash

1. Spread the seasoned squash evenly on a parchment-lined baking sheet.
2. Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking.

4. Add the Pecans and Cranberries

1. In a small bowl, mix the remaining melted butter with the chopped pecans and dried cranberries.
2. After 20 minutes, remove the baking sheet from the oven and scatter the pecan-cranberry mixture over the roasted squash.
3. Return the baking sheet to the oven and roast for an additional 10 minutes. Stir halfway through to prevent burning and ensure even distribution.

5. Serve Warm

Remove the dish from the oven and let it cool slightly before serving. Serve as a side dish or a festive holiday treat.

Tips for Perfect Roasted Butternut Squash with Cranberries and Pecans

• Use Fresh Squash: Freshly cubed squash roasts more evenly and offers better flavor compared to pre-packaged options.
• Watch the Pecans: Pecans can burn quickly, so keep an eye on the dish during the final roasting stage.
• Customize the Sweetness: Adjust the brown sugar to suit your taste. For a less sweet dish, use only 2 tablespoons.
• Add Herbs: A sprinkle of fresh thyme or rosemary can elevate the flavors.

Nutritional Information

Here’s an approximate breakdown of the nutritional value per serving:

Nutrient	Amount (Per Serving)
Calories	~170
Total Fat	8g
Carbohydrates	25g
Protein	2g
Sugar	12g
Fiber	3g

Why This Dish Stands Out

1. Flavor Complexity: The combination of sweetness, spice, and nuttiness creates a balanced and satisfying flavor profile.
2. Nutrient-Rich: Butternut squash is high in vitamins A and C, while pecans provide healthy fats.
3. Versatility: This dish pairs beautifully with roasted meats, vegetarian mains, or even as part of a grain bowl.

Creative Variations

1. Add Goat Cheese: Crumble goat cheese over the finished dish for a creamy, tangy contrast.
2. Make It Vegan: Substitute the butter with olive oil or vegan butter.
3. Cranberry Sauce Drizzle: Use homemade cranberry sauce instead of dried cranberries for extra moisture and tang.
4. Maple Glaze: Replace the brown sugar with maple syrup for a deeper, more complex sweetness.

Serving Ideas

• As a Holiday Side Dish: Perfect for Thanksgiving or Christmas dinners.
• Paired with a Grain: Serve over quinoa or farro for a hearty vegetarian meal.
• In a Salad: Toss leftovers with arugula, feta, and a balsamic vinaigrette for a fresh and flavorful salad.

FAQs About Roasted Butternut Squash with Cranberries and Pecans

1. Can I use a different type of squash?
Yes! Acorn squash or sweet potatoes can be used as substitutes.

2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

3. Can I prepare this dish in advance?
You can roast the squash ahead of time and reheat it with the pecan-cranberry mixture right before serving.

4. What if I don’t like cranberries?
Swap the dried cranberries with raisins, chopped dates, or dried cherries for a different flavor.

5. Can I make this dish nut-free?
Absolutely! Skip the pecans or replace them with sunflower or pumpkin seeds for a similar crunch.

6. How do I keep the squash from turning mushy?
Make sure the squash cubes are spread in a single layer on the baking sheet to allow for proper roasting.

A Warm and Delicious Conclusion

Roasted Butternut Squash with Cranberries and Pecans isn’t just a side dish—it’s a celebration of fall flavors and festive gatherings. Its vibrant colors and harmonious blend of textures make it a feast for both the eyes and the taste buds. Whether you’re making it for a holiday meal or a cozy family dinner, this dish is sure to impress.

So, grab your squash, gather your spices, and get ready to roast your way to the perfect seasonal side dish. Your guests—and your taste buds—will thank you!

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