Ingredients
Scale
- 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