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Roasted Butternut Squash with Cranberries and Pecans

Roasted Butternut Squash with Cranberries and Pecans: A Cozy Delight

Enjoy this Roasted Butternut Squash with Cranberries and Pecans, a cozy delight that's perfect for fall.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 cups
Calories 205 kcal

Equipment

  • oven
  • Baking Sheet
  • mixing bowl
  • parchment paper

Ingredients
  

Vegetables

  • 1 large butternut squash or 2 small (4-5 cups cubed squash)

Condiments

  • 3 tablespoons butter melted
  • 2.5 tablespoons brown sugar
  • 1.5 teaspoon cinnamon
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.25 teaspoon cayenne pepper optional

Nuts & Fruits

  • 0.5 cup pecans
  • 0.33 cup dried cranberries

Instructions
 

Cooking Instructions

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper and cayenne if using.
  • Toss the squash cubes in ¾ of the melted butter mixture. Spread on a parchment paper lined baking sheet. Bake the squash for 20 minutes.
  • After 20 minutes, stir the squash well.
  • In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer.
  • Roast for another 10 minutes, stirring halfway through so the pecans do not overcook.

Nutrition

Serving: 0.75cupCalories: 205kcalCarbohydrates: 25.3gProtein: 2gFat: 12.5gCholesterol: 15.3mgSodium: 245.3mgFiber: 3.9gSugar: 12.8g
Keyword Butternut Squash, cozy recipes, cranberries, fall recipes, pecans, roasted vegetables
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