Butternut Squash with Pecans and Cranberries

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.

Butternut Squash with Pecans and Cranberries

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.

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Equipment

• - 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)