Ingredients
Scale
- 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