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
Scale
- 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