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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)