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
Scale
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
