Ingredients
Scale
- Roasted Butternut Squash
- 1 lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Other Ingredients
- 12 oz green beans, ends trimmed, cut into 1.5- or 2-inch pieces
- 1 cup pecans
- ½ cup dried cranberries (e.g., Craisins)
- Maple-Lemon Drizzle
- 2 tablespoons maple syrup
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Roast the Butternut Squash
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash, olive oil, salt, and pepper. Toss to coat evenly.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until softened.
- While the squash roasts, proceed with the rest of the recipe.
- Cook the Green Beans
- Bring a pot of water to a boil. Add green beans and cook for 3 minutes for a crisp texture or 5 minutes for a softer, tender result.
- Drain the green beans, then immediately rinse them under cold running water. Drain again.
- Toast the Pecans
- Preheat the oven to 350°F. Arrange pecan halves on a baking sheet and toast for about 5 minutes, or until they darken slightly.
- Keep a close eye on them to avoid burning, as pecans toast quickly.
- Chop half of the pecans for the salad while reserving the rest as whole halves.
- Assemble the Dish
- In a large bowl, combine the roasted butternut squash, cooked green beans, and dried cranberries. Mix gently to combine.
- Top the salad with the toasted pecans (both chopped and whole).
Notes
- Ingredient Substitutions
- Swap pecans with walnuts or slivered almonds for a different nutty flavor.
- Replace dried cranberries with raisins, dried cherries, or pomegranate seeds for added variety.
- Make-Ahead Tips
- Roast the squash and toast the pecans a day in advance to save time.
- Store prepared components separately and assemble just before serving.
- Serving Suggestions
- Pair this dish with roasted turkey or ham for a complete holiday meal.
- Add a sprinkle of crumbled feta or goat cheese for a creamy contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes