If you’re craving a side dish that sparkles with autumn color and packs layers of flavor, Roasted Butternut Squash with Cranberries and Pecans is the perfect answer. Imagine tender cubes of squash, caramelized on the edges, tossed with syrupy maple, tart dried cranberries, and buttery pecans—each bite gives you both savory warmth and touch of sweetness. Not only does it look dazzling as part of a festive spread, but it celebrates all the cozy, comforting notes of fall while being incredibly simple to make and absolutely irresistible for any gathering.
Ingredients You’ll Need
Gathering just a few simple ingredients can transform your table with this showstopping side; every component brings something essential to the party. The squash offers a creamy base, while cranberries and pecans add pop and crunch, making Roasted Butternut Squash with Cranberries and Pecans both flavorful and vibrant in every bite.
- Butternut squash: Pick a large squash with a matte skin—it roasts into sweet, creamy cubes that soak up everything you toss with them.
- Olive oil: A bit of good olive oil ensures the squash caramelizes beautifully and doesn’t stick to the baking sheet.
- Maple syrup: Real maple syrup infuses the dish with a subtle, earthy sweetness that pairs seamlessly with the savory notes.
- Ground cinnamon: Just a little brings warmth and a classic autumnal aroma to the entire dish.
- Ground nutmeg: A hint of nutmeg delivers a fragrant complexity that elevates the squash even more.
- Salt: Enhances all the sweet and savory flavors, making every bite more vibrant.
- Black pepper: Adds a gentle hint of spice to balance the sweetness.
- Dried cranberries: Their tart and chewy bite gives pops of flavor and a burst of beautiful color.
- Chopped pecans: Pecans contribute toasty notes and a buttery crunch that contrasts perfectly with the squash.
- Fresh chopped parsley (optional): A sprinkle of parsley brings a green, herbaceous finish that looks lovely on the plate.
How to Make Roasted Butternut Squash with Cranberries and Pecans
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This ensures the squash won’t stick as it roasts, and clean-up is a breeze. Giving the oven a bit of extra time to get nice and hot is the secret to those irresistible caramelized edges.
Step 2: Season the Butternut Squash
Place the cubed butternut squash into a generous mixing bowl. Drizzle in the olive oil and maple syrup, then sprinkle over the cinnamon, nutmeg, salt, and black pepper. Make sure you toss everything together thoroughly—every cube should glisten with those sweet, spiced flavors for the most delicious Roasted Butternut Squash with Cranberries and Pecans.
Step 3: Roast to Perfection
Spread your spiced and coated squash cubes in a single layer on your prepared baking sheet. Pop them in the oven and roast for 25 to 30 minutes. Halfway through, stir them gently to encourage even browning. When the squash is meltingly tender and sporting golden, caramelized edges, you know it’s ready for its final touches.
Step 4: Add Cranberries and Pecans
Take the sheet out of the oven and scatter the dried cranberries and chopped pecans evenly over the hot squash. Return it to the oven for just 5 more minutes—this wakes up the cranberries and gives the pecans an irresistible toasty edge, bringing the dish to full, nutty glory.
Step 5: Garnish and Serve
Slide the finished squash, cranberries, and pecans onto a serving platter. For a burst of freshness, sprinkle it all with chopped parsley. Serve Roasted Butternut Squash with Cranberries and Pecans while it’s warm and fragrant for a side dish that’s as comforting as it is stunning.
How to Serve Roasted Butternut Squash with Cranberries and Pecans
Garnishes
This dish already sparkles with color, but a final shower of freshly chopped parsley makes it even more inviting. If you want extra decadence, add a drizzle of warm maple syrup or a thin lacing of balsamic glaze—both complement the roasted sweetness and elevate the presentation beautifully.
Side Dishes
Roasted Butternut Squash with Cranberries and Pecans is delightfully versatile. Pair it alongside your holiday main course, like roast turkey or glazed ham, or add it to a weeknight meal with simple pan-seared chicken or lentil loaf. It’s also fantastic next to hearty stuffings, grain salads, or garlicky sautéed greens for a complete feast.
Creative Ways to Present
Try spooning the squash mixture onto a rustic wooden board and garnishing with extra nuts and cranberries for a shareable, family-style spread. Or, if you’re feeling fancy, serve individual portions in small bowls or on appetizer spoons for a finger-food holiday party. You can also use it to top a grain bowl or stuff into halved roasted acorn squash for an artful vegetarian main.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rare treat!), allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to four days, making it a fantastic choice for make-ahead holiday meals.
Freezing
You can freeze Roasted Butternut Squash with Cranberries and Pecans, but be mindful that the texture of the squash may change slightly after thawing. For best results, cool it fully, store in a freezer-safe container, and enjoy within two months. Thaw in the fridge overnight before reheating.
Reheating
To bring leftovers back to life, spread them on a parchment-lined baking sheet and reheat in a 350°F oven for about 10-15 minutes. This helps the squash regain a bit of its roasted texture and keeps the pecans crunchy. A quick microwave zap also works, though the oven method is best for flavor and texture.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries bring extra tartness but can release more liquid into the dish. If you’d like to use them, consider chopping them coarsely and tossing with a bit of sugar before adding in the final 5 minutes of roasting.
What can I substitute for pecans if I have a nut allergy?
Try using toasted pumpkin seeds or sunflower seeds for a nut-free crunch. These alternatives keep the spirit of Roasted Butternut Squash with Cranberries and Pecans alive and still deliver plenty of toasty flavor.
Can I prepare this dish ahead of time for a big dinner?
Absolutely! You can roast the squash a day ahead and store it in the fridge. Warm it up in the oven, adding the cranberries and pecans just before serving so they stay fresh and flavorful.
Is it possible to double or halve the recipe?
Yes, this recipe scales beautifully. Double everything for a crowd, using two baking sheets if needed, or halve it for a cozy dinner. Just make sure the squash is always in a single layer for best caramelization.
How can I make this dish vegan and gluten-free?
This recipe is already naturally vegan and gluten-free—just be sure to double-check your dried cranberries for added sweeteners or preservatives if you’re keeping things extra clean.
Final Thoughts
I can’t recommend Roasted Butternut Squash with Cranberries and Pecans enough—whether you’re welcoming friends for Thanksgiving or simply want to treat yourself to a stunning side, this recipe delivers on all fronts. Each bite is a cozy celebration of color, flavor, and simple joys. Give it a try and let it warm up your table and your heart!
Print
Roasted Butternut Squash with Cranberries and Pecans Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Roasted Butternut Squash with Cranberries and Pecans recipe is a delightful blend of sweet and savory flavors, perfect for the fall season or holiday gatherings. Tender roasted butternut squash is paired with tart cranberries, crunchy pecans, and a hint of warm spices, making it a colorful and tasty side dish.
Ingredients
Butternut Squash:
- 1 large butternut squash, peeled, seeded, and cubed (about 5 cups)
Seasoning:
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons fresh chopped parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the squash: In a large mixing bowl, combine butternut squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Toss to coat evenly.
- Roast the squash: Spread the seasoned squash on the baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Add toppings: Sprinkle cranberries and pecans over the roasted squash and return to the oven for 5 more minutes.
- Serve: Garnish with parsley if desired and serve warm.
Notes
- For added flavor, consider drizzling with extra maple syrup or balsamic glaze before serving.
- This dish is a wonderful holiday or fall side dish option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
