If you’re seeking a dish that bursts with autumnal warmth and vibrant colors, this Roasted Butternut Squash with Cranberries and Pecans Recipe is an absolute must-try. It perfectly balances the natural sweetness of tender roasted squash with the tart zing of cranberries and the satisfying crunch of toasted pecans. Whether you’re aiming to brighten up your weeknight dinners or impress at a holiday gathering, this recipe brings together simple, wholesome ingredients in a way that feels special and comforting all at once.
Ingredients You’ll Need
Gathering these ingredients is a breeze, but each one plays a starring role in creating the rich flavor and texture profile that makes this dish shine. From the creamy squash to the nutty pecans, every element counts.
- Butternut squash: This large, peeled, and cubed squash forms the velvety base with its naturally sweet and earthy flavor.
- Olive oil: Adds richness and helps everything roast to golden perfection.
- Maple syrup: Introduces a lovely, subtle sweetness that enhances the squash’s natural sugars.
- Cinnamon: A warm spice that adds depth and pairs beautifully with the squash and cranberries.
- Salt and pepper: Essential seasonings to elevate every bite.
- Dried cranberries: For a pop of tartness and chewy texture that contrasts the roasted squash wonderfully.
- Pecans: Roughly chopped to provide a toasty crunch and nuttiness.
- Fresh parsley: Chopped and sprinkled on top just before serving as a fresh, vibrant garnish.
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). This temperature is perfect for roasting the squash evenly until it’s tender and caramelized. Line your baking sheet with parchment paper to make clean-up a snap and prevent sticking.
Step 2: Prepare the Squash
In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper. Make sure every piece is coated well—this ensures that every bite will be packed with flavor and that the roasting process creates that beautiful golden color and slight crispness on the edges.
Step 3: Roast the Squash
Spread the seasoned squash evenly on your baking sheet in a single layer. Roasting for 25 to 30 minutes allows the squash to become wonderfully tender while developing a sweet, caramelized exterior. Be sure to stir halfway through so each cube cooks evenly and nothing burns.
Step 4: Add Cranberries and Pecans
When the squash has about 5 minutes left in the oven, sprinkle the dried cranberries and chopped pecans over the top. Return the baking sheet to the oven so the pecans toast lightly, releasing their oils and crunch, and the cranberries warm up, softening slightly without losing their tangy bite.
Step 5: Finish and Garnish
Once everything is perfectly roasted, remove the pan from the oven. Transfer the mixture to your serving dish and brighten it up with a sprinkle of fresh chopped parsley. This final touch adds a fresh, herbaceous note that balances out the sweet and nutty flavors beautifully.
How to Serve Roasted Butternut Squash with Cranberries and Pecans Recipe
Garnishes
Freshly chopped parsley is not only a classic garnish but also provides a subtle, fresh contrast to the roasted flavors. For an extra special touch, try adding a few sprigs of thyme or a light drizzle of extra maple syrup just before serving.
Side Dishes
This dish pairs wonderfully with roasted chicken, turkey, or even grilled pork chops. It’s also fantastic alongside a leafy green salad or creamy mashed potatoes, creating an inviting plate of seasonal goodness.
Creative Ways to Present
For a festive feel, serve the roasted squash mixture in a hollowed-out butternut squash bowl. You can also sprinkle a little crumbled feta or goat cheese over the top for a creamy tang. Whether plated simply or dressed up, this Roasted Butternut Squash with Cranberries and Pecans Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3 days, making it easy to enjoy this dish again without any hassle.
Freezing
This recipe can be frozen, although the texture of the squash may soften a bit after thawing. To freeze, place the cooled dish in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a 350°F oven or in a skillet over medium heat to help refresh the roasted texture. Avoid microwaving if possible, as it can make the pecans and squash a little soggy.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are a bit more tart and will release more moisture when roasting, which can change the texture. You can use them, but consider tossing with a little sugar beforehand for balance and expect a juicier result.
Is it possible to make this recipe vegan?
Absolutely! This Roasted Butternut Squash with Cranberries and Pecans Recipe is naturally vegan as written, since it uses plant-based ingredients like maple syrup and olive oil without any animal products.
How can I make the pecans extra crunchy?
Make sure to toast the pecans separately in a dry skillet over medium heat for a few minutes before adding them to your squash. This will deepen their flavor and add crunch without getting soft from the squash’s moisture.
Can I add other nuts or dried fruits?
Definitely! Walnuts, almonds, or pistachios can be great substitutes for pecans. For dried fruits, apricots or cherries work beautifully alongside or instead of cranberries, adding your own twist to the dish.
What if I don’t have maple syrup? What’s a good substitute?
You can substitute honey or agave nectar if you prefer. Both offer similar natural sweetness and help create that lovely caramelization during roasting.
Final Thoughts
This Roasted Butternut Squash with Cranberries and Pecans Recipe is a cozy, colorful celebration of fall flavors that’s as simple to make as it is delightful to eat. It’s the kind of dish that feels special every time you bring it to the table, yet it’s humble enough to whip up any night of the week. Give it a try—you’re going to love how the sweet, tart, and nutty notes come together in every bite.
Print
Roasted Butternut Squash with Cranberries and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Roasted Butternut Squash with Cranberries and Pecans is a perfect balance of sweet and savory flavors. Tender roasted butternut squash cubes are glazed with maple syrup and cinnamon, then topped with tart dried cranberries and crunchy toasted pecans. Finished with a fresh parsley garnish, this seasonal side dish is ideal for fall and holiday meals.
Ingredients
Main Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Toppings
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Prepare Squash: In a large bowl, toss the peeled and cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until all pieces are evenly coated with the seasoning mixture.
- Roast Squash: Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization.
- Add Cranberries and Pecans: During the last 5 minutes of roasting, evenly sprinkle the dried cranberries and roughly chopped pecans over the squash. Return to the oven to allow the cranberries to warm and the pecans to toast lightly.
- Serve: Remove the roasting pan from the oven. Transfer the roasted mixture to a serving dish and garnish with freshly chopped parsley. Serve warm as a delicious side dish.
Notes
- For extra flavor, you can add a pinch of nutmeg along with the cinnamon.
- Pecans can be substituted with walnuts or almonds if preferred.
- This dish can be served warm or at room temperature.
- For a vegan version, ensure the maple syrup is 100% pure and not processed with animal products.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
