Roasted Butternut Squash with Cranberries and Pecans Recipe
If you are searching for a cozy, vibrant side dish that offers a perfect balance of sweet and nutty flavors, look no further than this Roasted Butternut Squash with Cranberries and Pecans Recipe. This dish brings together tender, caramelized butternut squash cubes with bursts of tart cranberries and crunchy pecans, all kissed by warm cinnamon and maple syrup. It’s such a delightful, colorful plate that elevates any meal from ordinary to memorable. Trust me, once you try this combination, it will become one of your favorite go-to recipes for fall gatherings or any time you crave a little autumn comfort.
Ingredients You’ll Need
Getting started with this Roasted Butternut Squash with Cranberries and Pecans Recipe is wonderfully simple because every ingredient plays a starring role in flavor, texture, or color. Each item makes this dish pop, whether it’s the natural sweetness of the maple syrup or the crunchy pecans that add a satisfying bite.
- Butternut squash: The base of the dish, providing a creamy texture and naturally sweet, nutty flavor when roasted.
- Olive oil: Helps the squash caramelize beautifully while adding a subtle richness.
- Maple syrup: Adds a gentle, deep sweetness that complements the squash perfectly.
- Cinnamon: Wakes up the flavors with warm, aromatic spice that pairs beautifully with the sweetness.
- Salt and pepper: Essential for balancing the dish, enhancing all the flavors without overpowering them.
- Dried cranberries: Burst of tartness that cuts through the sweetness with bright notes.
- Pecans: Provide a toasty crunch and nutty richness for texture contrast.
- Fresh parsley: Adds a fresh, green brightness and a lovely pop of color on top.
How to Make Roasted Butternut Squash with Cranberries and Pecans Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This temperature is ideal for roasting the squash to a tender, caramelized perfection without drying it out.
Step 2: Prepare the Butternut Squash
In a large bowl, toss the peeled and cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Make sure each piece gets a nice even coating, as this mixture is where all the flavors begin to meld. The maple syrup and cinnamon especially will develop a gorgeous glaze while roasting.
Step 3: Roast the Squash
Spread the squash cubes in a single layer on your prepared baking sheet; this helps them roast evenly instead of steaming. Pop them in the oven and roast for 25 to 30 minutes, stirring halfway through to ensure they brown on all sides and get that irresistible caramelized edge.
Step 4: Add Cranberries and Pecans
In the final five minutes of roasting, sprinkle the dried cranberries and roughly chopped pecans over the squash. Return the pan to the oven so the pecans toast lightly and the cranberries warm up, intensifying their flavor and texture. This step makes a world of difference in adding layers of complexity to your dish.
Step 5: Serve and Garnish
Once roasted to perfection, transfer the mixture to a serving dish and sprinkle fresh chopped parsley on top. This fresh touch not only makes the dish look stunning but adds a little herbal brightness that complements the sweet and nutty elements beautifully.
How to Serve Roasted Butternut Squash with Cranberries and Pecans Recipe
Garnishes
Fresh parsley is a classic garnish here, adding a burst of color and a mild herbal note. If you want to get creative, try adding a sprinkle of crumbled goat cheese or a drizzle of balsamic glaze for a tangy contrast that pairs wonderfully with the squash’s sweetness.
Side Dishes
This dish is incredibly versatile. It pairs beautifully with roasted chicken, turkey, or even grilled pork tenderloin. For vegetarian meals, serve it alongside fluffy quinoa or a hearty grain salad to create a complete and satisfying plate.
Creative Ways to Present
Serve the roasted butternut squash mixture inside hollowed-out acorn squash halves for an impressive presentation. Alternatively, layer it over warm wild rice or stuffing as a colorful addition that adds texture and flavor to your plate. It also works well as a topping for a warm winter salad.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash with Cranberries and Pecans Recipe is a dream for quick meals. Store it in an airtight container in the refrigerator, where it will stay fresh for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
If you want to freeze this dish, let it cool completely and then place it in a freezer-safe container. It will keep well for up to 2 months. Keep in mind that the cranberries and pecans may lose a bit of their texture after freezing but the overall flavor remains delicious.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through to preserve the texture and flavor. Avoid microwaving if possible; the oven helps maintain the squash’s caramelized edges and keeps the pecans crisp, giving you that fresh-from-the-oven taste.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but because they are much tarter and juicier than dried ones, they may soften too much during roasting and make the dish a bit wetter. If you use fresh, try tossing them in at the very end or use fewer.
What can I substitute if I don’t have pecans?
Walnuts or almonds make great substitutes for pecans. They offer a similar crunch and nutty flavor that complements the squash nicely. Toast them lightly before adding for the best taste.
Is this dish vegan?
Yes! This Roasted Butternut Squash with Cranberries and Pecans Recipe is vegan as long as you use pure maple syrup and avoid any non-vegan garnishes. It’s naturally plant-based and packed with wholesome flavors.
Can I make this recipe gluten-free?
Absolutely. All the ingredients in this recipe are naturally gluten-free, making it a perfect choice for those with gluten sensitivities or celiac disease.
How can I make the dish sweeter or less sweet?
To adjust sweetness, modify the amount of maple syrup. Add a little more if you prefer a sweeter profile or reduce it for a subtler hint of sweetness that lets the natural squash flavor shine through.
Final Thoughts
This Roasted Butternut Squash with Cranberries and Pecans Recipe is truly a gem in the kitchen, blending simplicity with a beautiful depth of flavor and texture. Whether you’re cooking for family, friends, or just yourself, it brings color, warmth, and seasonal charm to any table. I wholeheartedly encourage you to try this recipe soon — it’s a guaranteed crowd-pleaser that will brighten up your mealtime and become a cherished favorite.
Print
Roasted Butternut Squash with Cranberries and Pecans Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Roasted Butternut Squash with Cranberries and Pecans recipe is a delightful autumn side dish featuring tender, sweet roasted butternut squash tossed with warm cinnamon, maple syrup, and a vibrant mix of dried cranberries and toasted pecans. Perfectly balanced with a hint of savory seasoning and a fresh parsley garnish, this dish brings together festive flavors and textures that complement hearty meals or can be enjoyed on its own.
Ingredients
Squash Mixture
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Add-ins
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: In a large mixing bowl, combine the peeled and cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Toss everything thoroughly to ensure the squash pieces are evenly coated with the flavorful mixture.
- Roast Squash: Spread the coated butternut squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through the cooking time to promote even roasting and caramelization.
- Add Cranberries and Pecans: About 5 minutes before the roasting time is complete, sprinkle the dried cranberries and roughly chopped pecans over the roasted squash. Return the baking sheet to the oven to allow the pecans to toast and the cranberries to heat through, enhancing their flavors.
- Serve: Once the roasting is finished, remove the baking sheet from the oven. Transfer the roasted butternut squash mixture to a serving dish and garnish with freshly chopped parsley before serving to add a pop of color and freshness.
Notes
- For a nut-free version, omit pecans or replace with toasted pumpkin seeds.
- You can substitute maple syrup with honey if preferred.
- Adjust cinnamon quantity based on taste preference; you can add more for a stronger warm spice flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Ensure the squash pieces are uniformly cut to promote even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
