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