Roasted Butternut Squash with Cranberries and Pecans is a beautiful side dish that embodies the warmth and coziness of fall flavors. This dish isn’t just a feast for the palate; it’s a visual delight with its vibrant orange squash, ruby red cranberries, and the glossy sheen of caramelized brown sugar and butter. Its versatility makes it perfect for weeknight dinners or as a standout side for festive holiday spreads. The combination of sweet, savory, and nutty flavors ensures it’s a crowd-pleaser. Let’s dive into everything that makes this dish irresistible and how you can make it effortlessly at home.
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Roasted Butternut Squash with Cranberries and Pecans
Warm, nutty, and bursting with autumn vibes—this roasted butternut squash dish is the holiday side you didn’t know you needed! 🍂🥰 #FallFlavors #RoastedPerfection #CranberryLovers #HolidaySideDish #NuttyGoodness #SquashGoals #FestiveEats #HealthyAndTasty #PecanPower #SavoryAndSweet
- Total Time: 35 minutes
Ingredients
- 1 large butternut squash or 2 small (4–5 cups cubed)
- 3 tablespoons butter
- 2 ½ tablespoons brown sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper (optional)
- ½ cup pecans
- ⅓ cup dried cranberries
Instructions
- Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup easier. - Melt and Mix
In a small bowl, melt 3 tablespoons of butter. Add the brown sugar, cinnamon, salt, pepper, and cayenne pepper (if using) to the melted butter. Mix well to create a spiced butter mixture. - Coat the Squash
Peel and cube the butternut squash into bite-sized pieces (about 4–5 cups). Toss the cubes with three-quarters of the butter mixture, ensuring they’re evenly coated. - Roast the Squash
Spread the coated squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes. - Add the Pecans and Cranberries
While the squash is roasting, toss the pecans and dried cranberries with the remaining butter mixture in a small bowl. After the squash has roasted for 20 minutes, stir it well to ensure even cooking. Add the pecan and cranberry mixture to the baking sheet, arranging them in a single layer. - Final Roast
Return the baking sheet to the oven and roast for another 10 minutes. Stir the mixture halfway through to prevent the pecans from overcooking. - Serve and Enjoy
Once the squash is fork-tender and the pecans are lightly toasted, remove the baking sheet from the oven. Transfer the dish to a serving platter and enjoy the vibrant flavors and textures of this stunning side dish.
Notes
- Choose the Right Squash: Look for a butternut squash with a matte finish, as shiny ones may have a tougher rind.
- Even Cubes: Cut the squash into uniform pieces to ensure even cooking.
- Keep an Eye on the Pecans: Stir the mixture halfway through the final roasting stage to prevent the pecans from burning.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Why You’ll Love This Recipe
Roasted Butternut Squash with Cranberries and Pecans checks all the boxes for a perfect side dish. The natural sweetness of the butternut squash is elevated by the caramelized brown sugar and cinnamon, creating a warm, spiced flavor that’s ideal for the season. The pecans add a satisfying crunch, while the dried cranberries provide a tart contrast that balances the dish. A hint of cayenne pepper introduces a subtle kick for those who love a touch of spice. Not only is this dish easy to prepare, but it also comes together in just 35 minutes.
Ingredients Breakdown
Butternut Squash: The star of the dish, this versatile vegetable roasts to tender perfection, becoming sweet and slightly caramelized. Choose a squash that feels heavy for its size with a firm rind.
Butter: Adds richness and enhances the overall flavor.
Brown Sugar: Provides a deep caramelized sweetness that complements the natural sugars in the squash.
Cinnamon: Infuses the dish with warmth and a touch of spice, making it perfect for autumn.
Salt and Pepper: Essential for balancing the sweetness and bringing out the flavors of the squash and spices.
Cayenne Pepper (Optional): Adds a gentle heat, which contrasts beautifully with the sweetness of the squash and cranberries.
Pecans: Contribute a nutty crunch that enhances the texture of the dish.
Dried Cranberries: These tart gems add a pop of color and a tangy sweetness that balances the overall flavors.
Step-by-Step Instructions
- Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup easier. - Melt and Mix
In a small bowl, melt 3 tablespoons of butter. Add the brown sugar, cinnamon, salt, pepper, and cayenne pepper (if using) to the melted butter. Mix well to create a spiced butter mixture. - Coat the Squash
Peel and cube the butternut squash into bite-sized pieces (about 4–5 cups). Toss the cubes with three-quarters of the butter mixture, ensuring they’re evenly coated. - Roast the Squash
Spread the coated squash cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes. - Add the Pecans and Cranberries
While the squash is roasting, toss the pecans and dried cranberries with the remaining butter mixture in a small bowl. After the squash has roasted for 20 minutes, stir it well to ensure even cooking. Add the pecan and cranberry mixture to the baking sheet, arranging them in a single layer. - Final Roast
Return the baking sheet to the oven and roast for another 10 minutes. Stir the mixture halfway through to prevent the pecans from overcooking. - Serve and Enjoy
Once the squash is fork-tender and the pecans are lightly toasted, remove the baking sheet from the oven. Transfer the dish to a serving platter and enjoy the vibrant flavors and textures of this stunning side dish.
Flavors, Textures, and Aromas
The dish is a symphony of flavors and textures. The butternut squash is tender and caramelized, with its natural sweetness amplified by the brown sugar and cinnamon. The pecans add a delightful crunch, while the cranberries deliver a burst of tartness that cuts through the richness. Subtle notes of butter and spice linger in each bite, making this dish as comforting as it is flavorful.
As the squash roasts, your kitchen will be filled with the warm, inviting aroma of cinnamon and brown sugar, evoking the coziness of fall.
Tips for Success
- Choose the Right Squash: Look for a butternut squash with a matte finish, as shiny ones may have a tougher rind.
- Even Cubes: Cut the squash into uniform pieces to ensure even cooking.
- Keep an Eye on the Pecans: Stir the mixture halfway through the final roasting stage to prevent the pecans from burning.
Ingredient Substitutions
- Butter: Swap for coconut oil or olive oil for a dairy-free version.
- Brown Sugar: Use maple syrup or honey for a natural sweetener alternative.
- Pecans: Replace with walnuts, almonds, or even pumpkin seeds for a different crunch.
- Dried Cranberries: Substitute with dried cherries or raisins.
Variations
- Spiced Version: Add a pinch of nutmeg or ginger to the butter mixture for extra warmth.
- Savory Twist: Skip the brown sugar and cinnamon and season with garlic powder, thyme, and rosemary instead.
- Add Protein: Toss in some cooked quinoa or roasted chickpeas for a heartier dish.
Serving Suggestions
Roasted Butternut Squash with Cranberries and Pecans pairs wonderfully with roasted turkey, glazed ham, or a vegetarian main like stuffed mushrooms. It’s also delicious as a standalone dish or served over a bed of fresh greens for a light salad.
This simple yet sophisticated side dish is sure to become a staple in your recipe collection. Whether you’re enjoying it on a quiet weeknight or showcasing it at a festive gathering, its harmonious blend of flavors and textures will leave everyone asking for seconds.