Let me tell you why Roasted Butternut Squash with Cranberries and Pecans is always the biggest hit on my holiday table. Imagine cubes of caramelized butternut squash tossed with toasty pecans, sweet-tart cranberries, a whisper of warm spices, and just a touch of maple syrup for shine. It’s an irresistible combination of color, flavor, and texture: crispy at the edges, creamy at the center, and dotted with little jewels of fruit and nuts. Not only is it easy enough to make on a busy weeknight, but it also has that wow-factor that makes friends and family go back for seconds (or thirds). Trust me, this is the side dish you’ll dream about long after the last bite.
Ingredients You’ll Need
The simple ingredient list is the secret to this dish’s magic. With just the right balance of flavors and a handful of pantry favorites, every bite pops with vibrant fall taste, hearty texture, and a burst of color. Each element here brings something special to the party.
- Butternut squash: Choose a medium butternut squash—its natural sweetness caramelizes beautifully when roasted.
- Olive oil: This coats the squash, helping it brown in the oven and keeping it luscious and tender inside.
- Maple syrup: Adds subtle sweetness that ties together the squash, cranberries, and spices perfectly.
- Ground cinnamon: The warming spice note lifts the flavors, making every bite feel like autumn on a fork.
- Ground nutmeg: Just a hint brings an earthy, nutty aroma that works wonders with the other spices.
- Salt: Don’t skip this! It brings out the squash’s sweetness and balances all the flavors.
- Black pepper: For a tiny kick, a quarter teaspoon is just enough to add complexity.
- Dried cranberries: They provide chewy, tart bursts that complement the caramelized squash.
- Chopped pecans: Toasting these in the oven adds crunch and a buttery finish to the dish.
- Chopped fresh parsley (optional): For a fresh, bright garnish and a pop of color on the serving platter.
How to Make Roasted Butternut Squash with Cranberries and Pecans
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. This ensures your Roasted Butternut Squash with Cranberries and Pecans won’t stick and makes cleanup a breeze. Make sure your oven is nice and hot so that the squash caramelizes beautifully instead of steaming.
Step 2: Toss the Squash with Flavor
In a large mixing bowl, toss your cubed butternut squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper. Every cube should get a glossy, even coating. This step ensures every bite will be tender, well-seasoned, and lusciously caramelized once baked.
Step 3: Spread and Roast
Transfer the seasoned squash to your prepared baking sheet, spreading it out in a single layer so the cubes have space to roast and brown, not steam. Pop the pan in the oven and roast for 25 to 30 minutes. About halfway through, flip the pieces for even golden edges, which is the secret to that irresistible flavor.
Step 4: Add Cranberries and Pecans
With just 5 minutes left on the timer, sprinkle your dried cranberries and chopped pecans evenly over the squash. This gives the pecans just enough time to toast and the cranberries to plump, infusing the whole dish with pockets of chewy, nutty goodness.
Step 5: Garnish and Serve
Remove the pan from the oven and transfer your Roasted Butternut Squash with Cranberries and Pecans to a serving platter. If you like, sprinkle with freshly chopped parsley for a splash of color and herby brightness. Serve warm and savor every bite.
How to Serve Roasted Butternut Squash with Cranberries and Pecans
Garnishes
A shower of fresh parsley just before serving gives your Roasted Butternut Squash with Cranberries and Pecans a gorgeous, restaurant-quality finish. If you want an extra hit of flavor, try a light drizzle of balsamic glaze or a scattering of flaky sea salt for that chef’s kiss touch.
Side Dishes
This dish pairs wonderfully with anything from roast turkey to baked tofu. For the holidays, it’s the perfect partner for mashed potatoes, green beans, or even a savory wild rice pilaf. Don’t be surprised if it steals the spotlight from the main course!
Creative Ways to Present
Pile the squash high in a rustic serving bowl or arrange it in neat rows on a platter for a modern look. For a show-stopping vegan holiday centerpiece, serve it in a roasted squash shell. It’s just as stunning spooned onto salad greens with a handful of goat cheese crumbles for a light meal any day.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash with Cranberries and Pecans keeps well in an airtight container in the refrigerator for up to 4 days. The flavors intensify as they rest, making leftovers almost as satisfying as the first serving.
Freezing
If you need to prep further ahead, this recipe freezes surprisingly well. Cool completely, then seal in a freezer-safe container for up to two months. The texture of the squash may be a tad softer after thawing, but the flavor remains vibrant.
Reheating
To reheat, simply spread the squash mixture in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, stirring once. For a quick option, microwave in 30-second bursts until hot, though the oven yields the best texture.
FAQs
Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash saves time and works just as well. Just check for even-sized pieces so everything roasts at the same rate.
Are there substitutions for pecans?
Yes—try walnuts or slivered almonds for a different nutty crunch. Or, omit nuts entirely if you need a nut-free version; the dish will still be delicious.
Can I make Roasted Butternut Squash with Cranberries and Pecans ahead of time?
Definitely! Roast the squash and assemble the dish up to 24 hours ahead, then reheat and add garnishes just before serving to keep it fresh and vibrant.
What’s the best way to peel butternut squash?
Use a sturdy vegetable peeler to remove the tough skin, then halve the squash, scoop out the seeds, and cut into cubes. If peeling is tricky, microwave the whole squash for 2–3 minutes to soften the skin slightly.
How can I add extra flavor?
Try adding a little orange zest, tossing in some fresh rosemary, or finishing with a drizzle of balsamic reduction for a new twist on Roasted Butternut Squash with Cranberries and Pecans. The base is versatile and welcomes your favorite seasonings.
Final Thoughts
If you’re craving the ultimate cozy side for your next gathering (or just dinner tonight), you cannot go wrong with Roasted Butternut Squash with Cranberries and Pecans. It’s easy to make, stunning to serve, and packed with flavors everyone loves. I can’t wait for you to taste just how special this dish is—enjoy every mouthwatering bite!
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Roasted Butternut Squash with Cranberries and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Roasted Butternut Squash with Cranberries and Pecans is a delicious and festive side dish perfect for fall or holiday gatherings. The sweet and savory flavors of roasted butternut squash, tart cranberries, and crunchy pecans come together beautifully in this easy-to-make dish.
Ingredients
Ingredients:
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- ½ cup chopped pecans
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss squash: In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
- Roast: Spread the squash on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
- Add cranberries and pecans: In the last 5 minutes of roasting, sprinkle the cranberries and pecans over the squash to lightly toast.
- Serve: Remove from the oven, transfer to a serving dish, garnish with fresh parsley if desired, and serve warm.
Notes
Notes:
- You can use fresh cranberries for a tarter flavor or add a drizzle of balsamic glaze for extra depth.
- This dish also works great as a holiday side.
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