Description
This 30-minute Roasted Butternut Squash with Cranberries and Pecans is easy enough to add to a weeknight meal but tasty enough to add to a holiday spread!
Ingredients
Scale
- 1 large butternut squash (or 2 small (4–5 cups cubed squash))
- 3 tablespoons butter
- 2 1/2 tablespoons brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup pecans
- 1/3 cup dried cranberries
Instructions
- Step: Preheat the oven to 400 degrees F.
- Step: Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper and cayenne if using.
- Step: Toss the squash cubes in 3/4 of the melted butter mixture. Spread on a parchment paper lined baking sheet. Bake the squash 20 minutes.
- Step: After 20 minutes, stir the squash well.
- Step: In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer.
- Step: Roast another 10 minutes, stirring half way through so the pecans do not over cook.
Notes
The squash can be meal prepped 3-4 days ahead and stored in the fridge, or frozen for up to 3 months. To reheat, bake at 350 degrees F until warmed throughout.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 0.75 cup
- Calories: 205 kcal
- Sugar: 12.8 g
- Sodium: 245.3 mg
- Fat: 12.5 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 8.0 g
- Trans Fat: 0 g
- Carbohydrates: 25.3 g
- Fiber: 3.9 g
- Protein: 2 g
- Cholesterol: 15.3 mg
Keywords: roasted butternut squash, cranberries, pecans, side dish, holiday side, autumn recipe