Roasted Butternut Squash with Cranberries and Pecans is a warm, festive side dish that combines the rich flavors of caramelized butternut squash, tart cranberries, and crunchy pecans. Perfect for fall gatherings, holiday dinners, or as a nutritious side dish any time of the year, this recipe offers a delicious mix of sweet, savory, and nutty flavors. With a touch of cinnamon, maple syrup, and a sprinkle of fresh parsley, it’s a dish that will impress your guests and elevate your meal.
Ingredients:
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Salt and pepper to taste
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
Fresh parsley, chopped (for garnish)
Directions:
Preheat: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to make cleanup easier.
Prepare Squash: In a large mixing bowl, combine the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Toss everything together until the squash is evenly coated.
Roast Squash: Spread the squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
Add Cranberries and Pecans: In the last 5 minutes of roasting, sprinkle the dried cranberries and pecans over the squash. Return the baking sheet to the oven to lightly toast the pecans.
Serve: Once everything is roasted to perfection, remove from the oven and transfer to a serving dish. Garnish with fresh chopped parsley and serve warm.
Serving Tips:
Serve Warm: Roasted Butternut Squash with Cranberries and Pecans is best enjoyed warm, as the flavors of the squash, cranberries, and pecans are most vibrant when freshly roasted.
Garnish for Extra Color: Enhance the visual appeal by garnishing with additional fresh parsley, a drizzle of maple syrup, or even a sprinkle of crumbled feta or goat cheese for a tangy contrast.
Pair with Proteins: This dish makes a wonderful side for roasted meats such as turkey, chicken, or pork. It also pairs well with vegetarian dishes like quinoa, roasted vegetables, or a grain salad.
Perfect for Holiday Meals: The festive colors and seasonal flavors make this dish an excellent choice for Thanksgiving, Christmas, or any fall gathering.
Add a Kick: For a spicy twist, consider sprinkling a pinch of cayenne pepper or red pepper flakes over the dish before roasting, adding a slight heat to balance the sweetness.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the dish has cooled to room temperature before refrigerating.
Freezing: If you want to store the dish for longer, it can be frozen for up to 2-3 months. To freeze, spread the roasted squash, cranberries, and pecans on a baking sheet in a single layer and freeze until solid. Then transfer to an airtight container or freezer bag. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.
Reheating: For the best texture, reheat the squash in the oven or a skillet to maintain its caramelized edges. If reheating in the microwave, be mindful not to overcook, as the squash can become mushy.
Leftover Uses: Leftover roasted butternut squash with cranberries and pecans can be repurposed in salads, grain bowls, or blended into a soup for a nutritious twist. Simply toss the leftovers with leafy greens, quinoa, or couscous, and enjoy a quick, easy lunch or dinner!
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FAQs:
Can I use fresh cranberries instead of dried cranberries?
While dried cranberries add a chewy, sweet contrast to the roasted squash, you can use fresh cranberries if you prefer. However, fresh cranberries are quite tart, so you may want to toss them with a little bit of maple syrup before adding them to the baking sheet. This will help balance their acidity and enhance their sweetness.
Can I make this dish ahead of time?
Yes, you can prepare the roasted butternut squash with cranberries and pecans in advance. Roast the squash, cranberries, and pecans as directed, but stop before adding the parsley garnish. Store in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warm, then garnish with fresh parsley just before serving.
Can I add other vegetables to this dish?
Absolutely! Roasted butternut squash pairs well with other root vegetables. You can add carrots, sweet potatoes, or parsnips to the mix for additional flavor and texture. Just be sure to chop them into similar-sized pieces so they cook evenly along with the squash.
How do I prevent the pecans from burning during roasting?
Pecans can burn quickly in the oven, so it’s best to add them in the last 5 minutes of roasting. This will give them enough time to toast lightly without becoming overdone. Stir them halfway through to ensure even toasting. Alternatively, you can toast them separately in a skillet over medium heat for a few minutes before adding them to the squash.
Conclusion:
Whether you’re looking for a healthy weeknight side dish or a standout offering for a holiday spread, this roasted butternut squash recipe is sure to delight. The natural sweetness of the squash, paired with the tart cranberries and rich, crunchy pecans, makes for a dish that’s as beautiful as it is delicious. Enjoy this seasonal treat and make it a staple on your dinner table!
📖 Recipe:
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Roasted Butternut Squash with Cranberries and Pecans
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Roasted Butternut Squash with Cranberries and Pecans is a festive, flavorful side dish perfect for fall gatherings or holiday dinners. The sweet and savory combination of caramelized butternut squash, tart cranberries, and crunchy pecans, accented by a hint of cinnamon, makes it an unforgettable addition to any meal. With easy preparation and healthy ingredients, this dish is a must-try for any occasion, bringing a delightful balance of flavors and textures.
Ingredients
1 large butternut squash, peeled and cubed
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Salt and pepper to taste
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
Fresh parsley, chopped (for garnish)
Instructions
- Preheat: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Squash: In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
- Roast Squash: Spread the squash in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through.
- Add Cranberries and Pecans: In the last 5 minutes of roasting, sprinkle the cranberries and pecans over the squash and return to the oven to toast the pecans.
- Serve: Remove from the oven, transfer to a serving dish, and garnish with fresh parsley before serving.
Notes
Texture Tip: For crispier squash, avoid overcrowding the pan. Spread the squash in a single layer for even roasting.
Sweetness: Adjust the amount of maple syrup based on your preferred sweetness level. You can add more for a sweeter dish.
Pecans: Be careful not to over-roast the pecans; add them near the end to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Holiday Recipes, Fall Recipes
- Method: Roasting
- Cuisine: American, Holiday Cuisine
Nutrition
- Serving Size: 6 servings
- Calories: 180 kcal
