Description
Roasted Butternut Squash with Cranberries and Pecans is a vibrant, festive side dish that combines caramelized sweetness, tart cranberries, and crunchy pecans. Perfect for holiday feasts or cozy dinners, this dish brings warmth and flavor to your table.
Ingredients
- 4–5 cups cubed butternut squash
- 3 tbsp melted butter
- 2½ tbsp brown sugar
- 1½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- ½ cup chopped pecans
- ⅓ cup dried cranberries
Instructions
1. Preheat the Oven:
Preheat the oven to 400°F (200°C) to ensure the squash roasts perfectly with tender insides and crispy edges.
2. Prepare the Squash:
In a large bowl, toss cubed butternut squash with ¾ of the melted butter, brown sugar, cinnamon, salt, black pepper, and optional cayenne pepper. Mix until the squash is evenly coated.
3. Roast the Squash:
Spread the seasoned squash in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring halfway through for even cooking.
4. Add Pecans and Cranberries:
In a small bowl, mix the remaining butter with chopped pecans and dried cranberries. After 20 minutes, scatter the pecan-cranberry mixture over the squash and return the sheet to the oven. Roast for an additional 10 minutes, stirring halfway through to prevent burning.
5. Serve Warm:
Remove the dish from the oven, let it cool slightly, and serve as a delightful holiday side or a comforting fall treat.
Notes
- Spread squash cubes evenly to avoid steaming and ensure proper roasting.
- Monitor pecans closely during the final stage to prevent burning.
- Adjust sweetness and spice levels to suit your taste preferences
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American