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