Roasted Butternut Squash with Cranberries and Pecans
Roasted Butternut Squash with Cranberries and Pecans is a vibrant, flavorful dish that transforms simple ingredients into a gourmet experience. In just 30 minutes, you can create a stunning side that perfectly balances sweet and savory flavors. The tender butternut squash pairs beautifully with tart cranberries and crunchy pecans, making it an ideal addition to both casual dinners and festive gatherings. This recipe is not only quick and easy but also nutritious, packed with vitamins and minerals. Elevate your meals with this delightful combination that will impress your family and friends!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 large butternut squash (or 2 small)
- 3 tablespoons butter
- 2 1/2 tablespoons brown sugar
- 1 1/2 teaspoons 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
- Preheat the oven to 400°F.
- Melt butter in a small bowl; mix with brown sugar, cinnamon, salt, pepper, and cayenne.
- Toss cubed squash in three-quarters of the butter mixture and spread on a parchment-lined baking sheet.
- Roast for about 20 minutes, stirring halfway through.
- Combine remaining butter mixture with pecans and cranberries; add to the baking sheet.
- Roast for an additional 10 minutes, stirring halfway.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 235
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg