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
Scale
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
