why make this recipe
This Delicious Roasted Butternut Squash with Cranberries and Pecans is a great choice for anyone looking to enjoy a warm and comforting dish. It’s perfect for fall gatherings, holiday dinners, or even a cozy weeknight meal. The combination of sweet and savory flavors, along with the crunch of nuts and the chewiness of cranberries, makes it a delightful side dish or a light main course.
how to make Delicious Roasted Butternut Squash with Cranberries and Pecans
Ingredients
- 1 medium Butternut Squash (peeled, seeded, and cubed)
- 3 tablespoons Butter (can substitute with coconut oil for a dairy-free option)
- 2 tablespoons Brown Sugar (maple syrup can be used as a substitute)
- 1 teaspoon Cinnamon (nutmeg or pumpkin spice can be used as substitutes)
- 1 teaspoon Salt
- 1 teaspoon Pepper (omit for a milder taste)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1/2 cup Pecans (can substitute with walnuts or almonds)
- 1/2 cup Dried Cranberries (can substitute with raisins or other dried fruits)
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cubed butternut squash, melted butter, brown sugar, cinnamon, salt, pepper, and cayenne pepper. Mix well until the squash is evenly coated.
- Spread the coated squash onto a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
- In the last 5 minutes of roasting, add the pecans and dried cranberries to the baking sheet.
- Remove from the oven and give it a gentle stir.
- Serve warm as a delicious side dish or a savory snack.
how to serve Delicious Roasted Butternut Squash with Cranberries and Pecans
You can serve this roasted butternut squash warm, either as a side dish with meat or as a standalone vegetarian meal. It pairs well with roasted chicken, turkey, or can be enjoyed simply with grains like quinoa. You can also add a drizzle of balsamic glaze for a touch of extra flavor.
how to store Delicious Roasted Butternut Squash with Cranberries and Pecans
To store any leftovers, let the roasted squash cool completely. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze the roasted mixture. Just make sure to store it in a freezer-safe container, and it can last for up to 3 months.
tips to make Delicious Roasted Butternut Squash with Cranberries and Pecans
- For a creamier texture, you could mash some of the squash after roasting.
- If you prefer a sweeter dish, add an extra tablespoon of brown sugar or maple syrup.
- To enhance the flavors, try adding a splash of apple cider vinegar before roasting.
variation
Feel free to add other vegetables like Brussels sprouts or carrots to the mix for added color and nutrition. You can also sprinkle feta cheese or goat cheese on top just before serving for a tangy twist.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the squash and seasonings a day ahead and store them in the fridge. Just roast them right before serving.
What can I substitute for butternut squash?
You can use sweet potatoes, acorn squash, or pumpkin as alternatives, though cooking times may vary.
Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it great for those with gluten sensitivities.
Delicious Roasted Butternut Squash with Cranberries and Pecans
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
A warm and comforting dish of roasted butternut squash complemented by cranberries and pecans, perfect for fall gatherings and holiday dinners.
Ingredients
- 1 medium Butternut Squash (peeled, seeded, and cubed)
- 3 tablespoons Butter (or coconut oil for dairy-free)
- 2 tablespoons Brown Sugar (or maple syrup)
- 1 teaspoon Cinnamon (or nutmeg/pumpkin spice)
- 1 teaspoon Salt
- 1 teaspoon Pepper (omit for milder taste)
- 1/4 teaspoon Cayenne Pepper (optional)
- 1/2 cup Pecans (or walnuts/almonds)
- 1/2 cup Dried Cranberries (or raisins/other dried fruits)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cubed butternut squash, melted butter, brown sugar, cinnamon, salt, pepper, and cayenne pepper. Mix well until the squash is evenly coated.
- Spread the coated squash onto a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- In the last 5 minutes of roasting, add pecans and dried cranberries to the baking sheet.
- Remove from the oven and give it a gentle stir. Serve warm.
Notes
For a creamier texture, mash some of the squash after roasting. Drizzle with balsamic glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American