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.
