Butternut Squash with Pecans and Cranberries is a delightful fall-inspired side dish that combines the natural sweetness of roasted squash, the crunch of toasted pecans, and the tartness of dried cranberries.
Drizzled with a hint of maple syrup or balsamic glaze, this dish is perfect for holiday gatherings or weeknight dinners. It’s colorful, flavorful, and incredibly easy to prepare!
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
Ingredients
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 2 tbsp olive oil
- 1 tbsp maple syrup (optional)
- ½ tsp cinnamon
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup pecans, roughly chopped
- ½ cup dried cranberries
- 1 tbsp fresh parsley, chopped (for garnish)
Directions
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Season the Squash:
- In a mixing bowl, toss the diced butternut squash with olive oil, maple syrup (if using), cinnamon, salt, and pepper until evenly coated.
3. Roast the Squash:
- Spread the squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
4. Toast the Pecans:
- During the last 5 minutes of roasting, add the pecans to the baking sheet with the squash. This will toast them lightly and enhance their flavor.
5. Add the Cranberries:
- Once the squash is done, remove the baking sheet from the oven and sprinkle the dried cranberries over the squash and pecans. Toss gently to combine.
6. Garnish and Serve:
- Transfer the mixture to a serving dish. Garnish with fresh parsley and serve warm.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Nutrition (per serving, approx. 4 servings)
Calories: ~180
Protein: 2g
Carbohydrates: 24g
Fat: 9g
Fiber: 4g
Sodium: 200mg
Expert Tips
- For extra sweetness, drizzle with a little honey or balsamic glaze before serving.
- Make sure to dice the squash evenly to ensure even cooking.
- Substitute walnuts or slivered almonds for pecans if preferred.
FAQs
Can I use frozen butternut squash?
Yes, but thaw and pat it dry to avoid excess moisture before roasting.
What can I use instead of cranberries?
Raisins, dried cherries, or chopped dried apricots are great alternatives.
Can I make this dish ahead of time?
Absolutely! Reheat in the oven at 350°F until warmed through before serving.
Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or a skillet over medium heat until warmed through.
Substitutions & Variations
- Add a pinch of nutmeg for extra warmth.
- Toss in a handful of cooked quinoa or farro for a heartier dish.
- Use acorn squash or sweet potatoes instead of butternut squash for variety.
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