Roasted Butternut Squash with Cranberries and Pecans
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!
Ingredients
Butternut Squash:
- 1 large butternut squash peeled, seeded, and cubed (about 5 cups)
Seasoning:
- 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
Additional:
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons fresh chopped parsley optional, for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the squash: In a large mixing bowl, combine butternut squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Toss to coat evenly.
- Roast the squash: Spread the seasoned squash on the baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Add toppings: Sprinkle cranberries and pecans over the roasted squash and return to the oven for 5 more minutes.
- Serve: Garnish with parsley if desired and serve warm.
Notes
- For added flavor, consider drizzling with extra maple syrup or balsamic glaze before serving.
- This dish is a wonderful holiday or fall side dish option.