Name: Roasted Butternut Squash with Cranberries and Pecans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 large butternut squash (peeled, seeded, and cubed (about 5 cups)); 2 tablespoons olive oil; 2 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup dried cranberries; 1/2 cup chopped pecans; 2 tablespoons fresh chopped parsley (optional, for garnish)

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Celebrate fall with Roasted Butternut Squash with Cranberries and Pecans! This vibrant butternut squash side combines tender, caramelized squash with tart cranberries and buttery pecans for a cozy, flavorful dish. Perfect for holidays or weeknight dinners, this fall squash dish is easy to make and stunning on any table!

Why You’ll Love This Recipe

Festive Flavors: Sweet squash, tart cranberries, and nutty pecans create a perfect balance.
Simple to Make: Easy steps for a showstopping butternut squash side.
Vibrant Presentation: Colorful ingredients make this fall squash dish a feast for the eyes.
Versatile: Pairs with holiday roasts or weeknight mains.
Make-Ahead: Prep ahead for stress-free gatherings.

Ingredients for Roasted Butternut Squash with Cranberries and Pecans

Here’s what you’ll need for this fall squash dish (serves 6–8):

1 large butternut squash (about 2 lbs, 900g), peeled, seeded, and cubed
3 tbsp (45ml) olive oil
2 tbsp (30ml) pure maple syrup
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
¼ tsp black pepper
¾ cup (90g) dried cranberries
¾ cup (75g) chopped pecans
2 tbsp (5g) fresh parsley, chopped (optional, for garnish)

Equipment

Large baking sheet
Parchment paper
Mixing bowl
Spatula
Knife and cutting board

Ingredient Tips

Butternut Squash: Choose a firm squash with matte skin for the best texture.
Maple Syrup: Use pure maple syrup for authentic sweetness in this butternut squash side.
Cranberries: Fresh cranberries can work if chopped and sugared lightly.
Pecans: Swap with pumpkin seeds for a nut-free fall squash dish.
Olive Oil: Substitute with avocado oil for a similar caramelizing effect.

Directions for Roasted Butternut Squash with Cranberries and Pecans

Let’s make this vibrant Roasted Butternut Squash with Cranberries and Pecans!

Prepare the Oven

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup, setting up this butternut squash side perfectly.

Season the Squash

In a large bowl, I toss 2 lbs cubed butternut squash with 3 tbsp olive oil, 2 tbsp maple syrup, ½ tsp cinnamon, ¼ tsp nutmeg, ½ tsp salt, and ¼ tsp black pepper, coating every piece for this flavorful Roasted Butternut Squash with Cranberries and Pecans.

Roast the Squash

I spread the squash in a single layer on the baking sheet and roast for 25–30 minutes, stirring halfway for even caramelization, until tender and golden for this fall squash dish.

Add Cranberries and Pecans

I scatter ¾ cup dried cranberries and ¾ cup chopped pecans over the roasted squash and return to the oven for 5 minutes to toast the pecans and soften the cranberries, enhancing this butternut squash side.

Garnish and Serve

I transfer the mixture to a platter, sprinkle with 2 tbsp chopped parsley if desired, and serve this warm Roasted Butternut Squash with Cranberries and Pecans for a cozy, festive dish.

Nutrition

Prep Time: 15–20 minutes
Cook Time: 30–35 minutes
Total Time: 45–55 minutes
Servings: 6–8 (about ¾ cup per serving)
Calories: ~200–220 kcal per serving
Macros per Serving: 25g carbs, 3g protein, 12g fat, 4g fiber

Variations for Roasted Butternut Squash with Cranberries and Pecans

Try these twists on this fall squash dish recipe:

Nut Swap: Use walnuts or pumpkin seeds for an Autumn Butternut Squash Dish.
Sweetener Swap: Replace maple syrup with honey for a different sweetness.
Spice Boost: Add a pinch of cayenne for a spicy butternut squash side.
Herb Twist: Use fresh rosemary instead of parsley for an herby fall squash dish.
Fruit Swap: Try dried cherries for a sweeter twist on this butternut squash side.

Serving Ideas:

Pair with roasted chicken for a weeknight meal.
Serve with a quinoa salad for a vegetarian feast.
Enjoy with a glass of apple cider for fall vibes.

Storage

I store this butternut squash side in an airtight container in the fridge for up to 4 days. For freezing, I cool completely and store in a freezer-safe container for up to 2 months, thawing overnight in the fridge. To reheat, I spread on a parchment-lined baking sheet and warm at 350°F for 10–15 minutes for the best texture, or microwave briefly.

Serving Tips

Presentation: Serve this vibrant Roasted Butternut Squash with Cranberries and Pecans on a rustic platter.
Garnish: Drizzle with balsamic glaze or extra maple syrup for elegance.
Pairing: Pair with holiday roasts or grain bowls to complement the fall squash dish.
Portion Size: About ¾ cup per person as a side.
Occasions: Perfect for Thanksgiving, potlucks, or cozy dinners.

FAQs About Roasted Butternut Squash with Cranberries and Pecans

Here are answers to some common questions about Roasted Butternut Squash with Cranberries and Pecans:

Can I use fresh cranberries in this recipe?
Yes, chop and lightly sugar fresh cranberries for this butternut squash side to reduce tartness.

What can I use instead of pecans for a nut-free version?
Pumpkin or sunflower seeds work for a crunchy fall squash dish.

Can I prepare this dish ahead of time for a big dinner?
Absolutely! You can roast the squash a day ahead and store it in the fridge. Warm it up in the oven, adding the cranberries and pecans just before serving so they stay fresh and flavorful.

Is it possible to double or halve the recipe?
Yes, this recipe scales beautifully. Double everything for a crowd, using two baking sheets if needed, or halve it for a cozy dinner. Just make sure the squash is always in a single layer for best caramelization.

How can I make this dish vegan and gluten-free?
This recipe is already naturally vegan and gluten-free—just be sure to double-check your dried cranberries for added sweeteners or preservatives if you’re keeping things extra clean.

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Conclusion

Roasted Butternut Squash with Cranberries and Pecans is a vibrant, flavorful side that brings fall to your table with ease. This butternut squash side recipe is a must-try. Make this fall squash dish, share with loved ones, and enjoy the cozy, festive flavors!