Why Make This Recipe
Delicious Roasted Butternut Squash with Cranberries and Pecans is a great dish for many reasons. It brings together the sweet flavors of butternut squash and cranberries, combined with the crunch of pecans. This dish is perfect as a side for dinner or a main part of your vegetarian meal. It is simple to prepare and offers a delightful mix of tastes and textures. Plus, it’s packed with nutrients, making it a healthy choice!
How to Make Delicious Roasted Butternut Squash with Cranberries and Pecans
Ingredients:
- 1 medium Butternut Squash (peeled, seeded, and cubed)
- 3 tablespoons Butter (can substitute with coconut oil for dairy-free option)
- 2 tablespoons Brown Sugar (maple syrup can be used as a substitute)
- 1 teaspoon Cinnamon (nutmeg or pumpkin spice can be used as substitutes)
- 1 teaspoon Salt
- 1 teaspoon Pepper (omit for a milder taste)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1/2 cup Pecans (can substitute with walnuts or almonds)
- 1/2 cup Dried Cranberries (can substitute with raisins or other dried fruits)
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with melted butter, brown sugar, cinnamon, salt, pepper, and cayenne pepper (if using).
- Spread the coated butternut squash onto a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes or until the squash is tender and lightly browned, stirring halfway through.
- In the last 5 minutes of roasting, add the pecans and dried cranberries to the baking sheet. This will toast the nuts and warm the cranberries.
- Remove from the oven and let it cool for a few minutes before serving.
How to Serve Delicious Roasted Butternut Squash with Cranberries and Pecans
You can serve this dish warm as a side with your favorite protein like chicken or turkey. It also pairs well with grains like quinoa or rice. For a festive touch, you can sprinkle some fresh herbs, like parsley or thyme, on top before serving.
How to Store Delicious Roasted Butternut Squash with Cranberries and Pecans
If you have leftovers, let the dish cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. To reheat, simply microwave or warm it in the oven until heated through.
Tips to Make Delicious Roasted Butternut Squash with Cranberries and Pecans
- Make sure to cut the butternut squash into even cubes for uniform cooking.
- You can adjust the sweetness by adding more or less brown sugar, based on your taste.
- For extra flavor, consider adding a splash of balsamic vinegar before roasting.
Variation
You can easily customize this recipe by adding other ingredients such as chopped apples or pears for a fruity twist. Trying different nuts like walnuts or hazelnuts can also change the texture and taste.
FAQs
Can I use fresh cranberries instead of dried cranberries?
Yes, you can use fresh cranberries, but they will be more tart than dried ones. Adjust the sugar to balance the flavor.
Is this dish vegan?
To make it vegan, substitute the butter with coconut oil and avoid using honey or brown sugar if needed.
Can I prepare this dish ahead of time?
Yes, you can prepare and roast the butternut squash a day ahead. Just warm it up in the oven before serving.
Delicious Roasted Butternut Squash with Cranberries and Pecans
A delightful mix of sweet butternut squash, tart cranberries, and crunchy pecans, perfect as a side dish or a main vegetarian meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 medium Butternut Squash (peeled, seeded, and cubed)
- 3 tablespoons Butter (or coconut oil for dairy-free)
- 2 tablespoons Brown Sugar (or maple syrup)
- 1 teaspoon Cinnamon (or nutmeg/pumpkin spice)
- 1 teaspoon Salt
- 1 teaspoon Pepper (omit for milder taste)
- 1/4 teaspoon Cayenne Pepper (optional)
- 1/2 cup Pecans (or walnuts/almonds)
- 1/2 cup Dried Cranberries (or raisins/other dried fruits)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash with melted butter, brown sugar, cinnamon, salt, pepper, and cayenne pepper (if using) in a large bowl.
- Spread coated squash onto a baking sheet in a single layer.
- Roast for about 25-30 minutes or until tender and lightly browned, stirring halfway through.
- In the last 5 minutes, add pecans and cranberries to the baking sheet.
- Remove from oven and let cool for a few minutes before serving.
Notes
For extra flavor, consider adding balsamic vinegar before roasting. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg