Roasted Butternut Squash with Pecans and Cranberries
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!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C). Peel and cube the butternut squash.
- In a large mixing bowl, toss the squash cubes with olive oil, salt, pepper, and maple syrup until well-coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes until golden brown and tender.
- 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.
- 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