The aroma of roasted butternut squash wafts through the air, mingling with the earthy scent of toasted pecans and the sweet tang of cranberries. Picture this dish: a vibrant mix of golden squash, crunchy nuts, and jewel-like berries, all nestled together in a cozy embrace on your holiday table. It’s not just a side; it’s a celebration of flavors that dances on your palate and warms your soul.
Remember those family gatherings where everyone eagerly awaited the feast? This roasted butternut squash with pecans and cranberries isn’t just food; it’s nostalgia served in a bowl. No Bake Firecracker Cheesecake Whether you’re hosting Thanksgiving or simply treating yourself on a chilly evening, this dish promises to be the star. Ready to dive into an explosion of flavor? Let’s go! For more inspiration, check out this Baked Cranberry Turkey Sliders recipe.
Why You'll Love This Recipe
- This roasted butternut squash with pecans and cranberries offers incredible flavor without fuss, making it perfect for any occasion.
- The combination of textures is delightful, from creamy squash to crunchy nuts.
- Its gorgeous colors make it eye-catching on any dinner table.
- This dish is versatile enough for both festive meals and everyday dinners.
Ingredients for Roasted Butternut Squash with Pecans and Cranberries
For more inspiration, check out this Pecan Pie Bars Recipe recipe.
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Choose a firm, heavy squash with smooth skin; it will be sweeter when roasted.
- Pecans: Opt for raw pecans for toasting; they add a rich nuttiness that complements the squash beautifully.
- Dried Cranberries: Look for plump cranberries; their tartness balances the sweetness of the squash perfectly.
- Olive Oil: Use high-quality extra virgin olive oil for drizzling; it enhances flavors during roasting.
- Salt and Pepper: Basic yet essential; these will elevate all the natural flavors in your dish.
- Cinnamon: A pinch adds warmth and depth to the sweetness of the roasted squash.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Roasted Butternut Squash with Pecans and Cranberries
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). While waiting for that satisfying beep from your oven, grab a baking sheet and line it with parchment paper or lightly spray it with nonstick cooking spray.
Step 2: Prepare the Squash
Carefully slice your butternut squash in half lengthwise. Scoop out those pesky seeds (save them for roasting if you’re feeling adventurous) and cut the flesh into bite-sized cubes.
Step 3: Season It Up
In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon until everything is evenly coated in that deliciously fragrant mixture.
Step 4: Roast Away
Spread the seasoned squash onto your prepared baking sheet in an even layer. Pop it into the oven and roast for about 25-30 minutes or until golden brown and fork-tender. Halfway through roasting, give it a gentle stir to ensure even cooking.
Step 5: Add Pecans and Cranberries
When your squash is almost ready, toss in those beautiful pecans and dried cranberries on top. Roast for an additional 5-10 minutes until the nuts are toasted, adding crunchiness while enhancing their flavor.
Step 6: Serve It Up
Remove from oven and let cool slightly before serving. Transfer to plates or bowls, basking in its glory as you drizzle with more olive oil if desired for that extra touch!
Enjoy every bite of this delightful roasted butternut squash with pecans and cranberries!
You Must Know
- This delightful roasted butternut squash with pecans and cranberries is not just a side dish; it’s a seasonal celebration on your plate.
- The sweet, nutty flavors combined with the crunch of pecans and the tartness of cranberries create a culinary masterpiece that’s perfect for any gathering or cozy weeknight dinner.
Perfecting the Cooking Process
Begin by preheating your oven to 400°F (200°C). While it heats up, peel and cube the butternut squash, toss it with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 25 minutes before adding pecans and cranberries for the final 10 minutes.
Add Your Touch
Feel free to spice things up! Swap the pecans for walnuts or hazelnuts, add a sprinkle of cinnamon or nutmeg, or even drizzle balsamic glaze over the top. Experimenting will make this roasted butternut squash with pecans and cranberries uniquely yours.
Storing & Reheating
Store leftover roasted butternut squash in an airtight container in the fridge for up to four days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through, ensuring those flavors stay vibrant.
Chef's Helpful Tips
- Use fresh butternut squash for a sweeter taste and better texture.
- Cut all pieces uniform for even roasting.
- Don’t skip adding cranberries; their tartness perfectly balances the dish’s sweetness.
The first time I made roasted butternut squash with pecans and cranberries, my friends thought I was a culinary wizard! Their compliments made me feel like I should be wearing a chef’s hat while cooking.
FAQs
How do I prepare the butternut squash for roasting?
To prepare butternut squash for roasting, start by peeling the skin using a vegetable peeler. Cut the squash in half lengthwise and remove the seeds with a spoon. Next, chop the squash into evenly sized cubes, approximately one-inch thick. This ensures even cooking and allows the flavors to develop beautifully. Toss the cubes with olive oil, salt, and pepper before spreading them on a baking sheet. This preparation method enhances their natural sweetness and creates a deliciously caramelized exterior.
Can I use other nuts instead of pecans in this recipe?
Absolutely! While pecans add a lovely crunch and rich flavor to roasted butternut squash with pecans and cranberries, you can easily substitute them with other nuts. Walnuts or sliced almonds work well as alternatives. Each nut brings its unique taste and texture, so feel free to experiment based on your preference or what you have on hand. Just remember to toast them lightly to enhance their flavors before adding them to the dish.
Is it necessary to soak cranberries before using them?
Soaking cranberries is not strictly necessary, but it can enhance their texture and flavor in roasted dishes. Dried cranberries can be quite chewy; soaking them in warm water or apple juice for about 15 minutes makes them plumper and juicier. This added moisture will complement the roasted butternut squash nicely. If you’re short on time, you can skip this step, but soaking does elevate the overall dish.
What are some serving suggestions for roasted butternut squash with pecans and cranberries?
Roasted butternut squash with pecans and cranberries makes a versatile side dish that pairs well with various main courses. It complements roasted chicken, turkey, or pork beautifully. For a vegetarian option, serve it alongside quinoa or lentil salad for a hearty meal. Flavorful Antipasto Salad Additionally, you can top it with feta cheese or goat cheese for an extra layer of flavor. This dish also works great in salads or as a filling for grain bowls.
Conclusion for Roasted Butternut Squash with Pecans and Cranberries
In summary, roasted butternut squash with pecans and cranberries is a delightful dish that combines sweet and savory flavors perfectly. Preparing the butternut squash correctly sets the foundation for this recipe’s success. Experimenting with different nuts can add variety while soaking cranberries enhances their taste and texture. Grilled Peach Caprese Salad Whether served as a side dish or integrated into salads or grain bowls, this recipe offers versatility that appeals to many palates. Enjoy this wholesome dish during fall gatherings or any time you crave something comforting yet healthy!
Roasted Butternut Squash with Pecans and Cranberries
- Total Time: 50 minutes
- Yield: Serves 6
Description
Roasted Butternut Squash with Pecans and Cranberries is a vibrant dish that beautifully showcases fall flavors. The creamy, caramelized sweetness of butternut squash perfectly complements the crunchy toasted pecans and tangy dried cranberries. Ideal as a stunning side for holiday gatherings or a comforting weeknight meal, this recipe promises to impress with its delightful medley of textures and tastes.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 cup raw pecans
- 1 cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon until evenly coated.
- Spread the seasoned squash on the prepared baking sheet in an even layer. Roast for 25 minutes.
- Add pecans and cranberries to the baking sheet, stir gently, and roast for an additional 5-10 minutes until nuts are toasted.
- Remove from oven, let cool slightly, then serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 14g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
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