Amazing Roasted Butternut Squash with Pecans and Cranberries Delight

There’s something about the aroma of Roasted Butternut Squash with Pecans and Cranberries that can make even the grumpiest of cats purr with delight. Imagine a warm, golden squash, perfectly caramelized on the edges, mingling with crunchy pecans and sweet-tart cranberries. pumpkin oatmeal cream pies It’s like a cozy hug from your grandmother on a chilly fall evening—comforting, warm, and just a touch nutty! For more inspiration, check out this Lazy Girl Pecan Pie Bars recipe.

I remember the first time I attempted to whip up this delightful dish. It was Thanksgiving, and my kitchen looked like a scene from a food fight gone awry. Squash flew through the air as I tried to peel it while simultaneously juggling an enthusiastic toddler (who had decided that squash was now her favorite toy). Despite the chaos, this recipe came together beautifully, becoming our family’s new holiday tradition—thanks to its vibrant colors and flavors that sing “autumn” in every bite!

Ingredients for Roasted Butternut Squash with Pecans and Cranberries

Here’s what you’ll need to make this delicious Roasted Butternut Squash with Pecans and Cranberries:

• Butternut Squash: Look for squash that feels heavy for its size with smooth skin; it should be free of blemishes.
• Pecans: Use fresh pecans for the best crunch; toast them lightly before adding for extra flavor.
• Dried Cranberries: Choose unsweetened or lightly sweetened cranberries to balance the dish’s flavors.
• Olive Oil: A good quality extra virgin olive oil enhances the flavor and helps achieve that perfect roast.
• Maple Syrup: Pure maple syrup adds sweetness and depth, making everything wonderfully caramelized.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Butternut Squash with Pecans and Cranberries

Follow these simple steps to prepare this delicious Roasted Butternut Squash with Pecans and Cranberries:

Step 1: Prepare Your Ingredients

Preheat your oven to 400°F (200°C). Grab your trusty chef’s knife—yes, the one that could slice through anything but your enthusiasm—and carefully peel and cube the butternut squash into bite-sized pieces.

Step 2: Toss It Up

In a large mixing bowl, combine the butternut squash cubes with olive oil, salt, pepper, and maple syrup. Toss until all pieces are nicely coated. You want them glistening like they just stepped out of a spa treatment!

Step 3: Roast Away

Spread the coated squash evenly onto a baking sheet lined with parchment paper. Make sure they’re not crowded—no one likes a squash party where everyone’s stepping on each other! Roast in your preheated oven for about 25-30 minutes until they’re tender and golden brown.

Step 4: Add the Crunch

Remove the baking sheet from the oven (careful now—don’t burn those lovely fingers!). Sprinkle pecans over the roasted squash and toss gently before adding dried cranberries. Return everything back into the oven for an additional 5-7 minutes.

Step 5: Final Touches

Once everything is roasted perfectly (and smells heavenly), take it out of the oven! Let it cool slightly before serving—you don’t want anyone burning their mouth trying to eat right away!

Step 6: Serve and Enjoy

Transfer your gorgeous Roasted Butternut Squash with Pecans and Cranberries onto a serving platter. apple maple munchkins Drizzle any remaining maple syrup over top if you’re feeling fancy! brown sugar maple cookies. pumpkin spice latte cookies.

This dish makes an incredible side at dinner parties or a statement centerpiece at festive gatherings—not to mention it’s healthy enough to earn you some bragging rights… not that we’re keeping score here!

And there you have it! A delightful journey through roasting butternut squash—a process that transforms simple ingredients into something extraordinary. With its rich flavors, vibrant colors, and crunchy textures from pecans combined with tangy cranberries, this dish will quickly become your go-to recipe for any occasion!

Perfecting Roasted Butternut Squash with Pecans and Cranberries Cooking Process

Start by peeling and cubing your butternut squash. Toss it with olive oil, salt, pepper, and your spices of choice. Spread it evenly on a baking sheet, roast until tender, then mix in pecans and cranberries for the last few minutes of cooking.

Add Your Touch to Roasted Butternut Squash with Pecans and Cranberries

Feel free to swap pecans for walnuts or almonds if you prefer. Try adding a sprinkle of cinnamon or nutmeg for extra warmth or drizzle some maple syrup for a sweet twist that will wow your taste buds.

Storing & Reheating Roasted Butternut Squash with Pecans and Cranberries

Store leftover roasted butternut squash in an airtight container in the refrigerator for up to four days. To reheat, simply pop it in the oven at 350°F until warmed through, or microwave in short intervals until hot.

Sometimes I whip this dish up when friends come over, and their smiles say it all—especially when I tell them how easy it was!

FAQs About Roasted Butternut Squash with Pecans and Cranberries

What is Roasted Butternut Squash with Pecans and Cranberries?

Roasted Butternut Squash with Pecans and Cranberries is a delightful fall-inspired dish that combines the natural sweetness of roasted butternut squash with crunchy pecans and tart cranberries. This vibrant dish is perfect for holiday gatherings or as a seasonal side. The roasting process enhances the squash’s flavor, while the pecans add a nutty crunch and cranberries provide a hint of tartness, creating a perfect balance of tastes and textures.

How do you prepare Roasted Butternut Squash with Pecans and Cranberries?

To prepare this dish, start by peeling and cubing the butternut squash. Toss the cubes with olive oil, salt, and pepper before placing them on a baking sheet. Roast in a preheated oven until tender and caramelized. Once done, mix in toasted pecans and dried cranberries. This simple method ensures that each ingredient shines through while providing a deliciously satisfying side dish.

What are the health benefits of Roasted Butternut Squash with Pecans and Cranberries?

Roasted Butternut Squash with Pecans and Cranberries offers numerous health benefits. Butternut squash is rich in vitamins A and C, which support immune function and skin health. Pecans are packed with healthy fats, antioxidants, and protein, promoting heart health. Cranberries add additional antioxidants and can help improve urinary tract health. Together, these ingredients create a nutritious dish that supports overall well-being.

Can I customize Roasted Butternut Squash with Pecans and Cranberries?

Absolutely! You can customize Roasted Butternut Squash with Pecans and Cranberries to suit your taste preferences. Consider adding spices like cinnamon or nutmeg for warmth, or incorporating other nuts such as walnuts or almonds for variety. You can also experiment by adding fresh herbs like rosemary or thyme to elevate the flavors even further, making it uniquely yours!

Conclusion for Roasted Butternut Squash with Pecans and Cranberries

In conclusion, Roasted Butternut Squash with Pecans and Cranberries is a deliciously versatile dish that highlights seasonal flavors beautifully. Its combination of sweet squash, crunchy nuts, and tart berries makes it an ideal addition to any meal. Whether served at holiday gatherings or enjoyed as a cozy weeknight side, this recipe is sure to impress. Try making this delightful dish today to experience its vibrant flavors!

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Roasted Butternut Squash with Pecans and Cranberries

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Roasted Butternut Squash with Pecans and Cranberries is a delightful fall dish that perfectly blends sweet, caramelized squash with crunchy pecans and tangy cranberries. This vibrant side dish not only showcases the essence of autumn but is also incredibly easy to make, making it ideal for holiday gatherings or cozy weeknight dinners. With its rich flavors and beautiful presentation, this recipe will quickly become a favorite that everyone will love!

• Author: Samantha Rivera
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 6
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

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• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp pure maple syrup
• 1 cup pecans, roughly chopped
• 1 cup dried cranberries

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Instructions

1. Preheat the oven to 400°F (200°C). Peel and cube the butternut squash.
2. In a large mixing bowl, toss the squash cubes with olive oil, salt, pepper, and maple syrup until well-coated.
3. Spread the mixture evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until golden brown and tender.
4. Add chopped pecans to the baking sheet and toss gently with the squash. Sprinkle dried cranberries on top and roast for an additional 5-7 minutes.
5. Remove from the oven, let cool slightly, then serve warm.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 180
• Sugar: 12g
• Sodium: 210mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg