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
Scale
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.
