If you’re searching for a vibrant, cozy side dish that marries sweet and nutty flavors perfectly, this Roasted Butternut Squash with Cranberries and Pecans Recipe is your new go-to. It’s a delightful celebration of autumn’s best: tender roasted squash infused with warm cinnamon and maple syrup, accented by tart, chewy cranberries, and crunchy, buttery pecans. Every bite offers a wonderful balance of textures and tastes that will brighten up any meal and bring a smile to your face.
Ingredients You’ll Need
Getting this dish just right is all about using straightforward, wholesome ingredients that come together beautifully. Each component plays its role in bringing color, texture, and that hint of sweetness plus a little crunch to the final masterpiece.
- Butternut squash: The star of the dish, peeled and cubed to roast perfectly tender and caramelized.
- Olive oil: Adds richness and ensures the squash roasts evenly with a golden finish.
- Maple syrup: Provides a natural sweetness that complements the earthy squash and tart cranberries.
- Cinnamon: Warming spice that gives a cozy background note without overpowering.
- Salt and pepper: Essential for balancing flavors and enhancing the natural sweetness and nuttiness.
- Dried cranberries: A burst of tangy chewiness scattered in for contrast and color.
- Pecans: Roughly chopped to add crunch and a buttery depth toasted right on the squash.
- Fresh parsley: A bright, herbaceous garnish that lifts the whole dish visually and flavor-wise.
How to Make Roasted Butternut Squash with Cranberries and Pecans Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by heating your oven to a toasty 400°F (200°C). Line a baking sheet with parchment paper to keep things easy and prevent sticking, which helps your squash roast with a lovely caramelized surface.
Step 2: Toss the Squash with Flavors
In a large bowl, gently coat those butternut squash cubes in olive oil, maple syrup, cinnamon, salt, and pepper. Make sure every piece gets an even coating to ensure maximum flavor during roasting—this step is what infuses the squash with that perfect sweet-spiced aroma.
Step 3: Roast the Squash
Spread the seasoned squash out in a single layer on your prepared baking sheet. Roasting for about 25 to 30 minutes allows the squash to become tender with edges that caramelize lightly, giving you that irresistible golden color and a slight crisp on the outside. Halfway through, give everything a gentle stir to promote even cooking.
Step 4: Add Cranberries and Pecans
When your squash is nearly done, sprinkle dried cranberries and pecans over the top and slide the tray back into the oven for the last 5 minutes. This final toast lets the pecans develop a deep, nutty flavor while the cranberries warm up just enough to be plump and juicy, adding delightful texture contrasts.
Step 5: Garnish and Serve
Once roasted to perfection, transfer the mix to a serving dish and sprinkle fresh parsley over the top. This simple garnish adds a pop of verdant color and a fresh, herbaceous note that brightens every bite.
How to Serve Roasted Butternut Squash with Cranberries and Pecans Recipe
Garnishes
A sprinkle of fresh parsley is an easy yet brilliant finishing touch that adds both color and a subtle fresh flavor. For extra flair, a few toasted pecan halves or a drizzle of maple syrup just before serving can elevate the presentation and taste.
Side Dishes
This recipe pairs wonderfully with a wide range of mains. It’s fantastic alongside roasted chicken, pork tenderloin, or even as part of a vegetarian spread with quinoa or wild rice. The sweet and nutty elements complement savory, rich dishes beautifully.
Creative Ways to Present
For a festive twist, serve the roasted squash mixture stuffed into halved acorn squash or on a bed of creamy mashed potatoes. You could also toss it into a salad with arugula and goat cheese or transform it into a vibrant grain bowl for a wholesome lunch or dinner option.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash with Cranberries and Pecans Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. This makes it an excellent option for meal prep or for warming up to accompany other dishes later in the week.
Freezing
If you want to hold onto this deliciousness longer, you can freeze leftovers in a suitable container for up to 2 months. Just be sure to cool the dish completely before freezing to preserve texture and flavor as best as possible.
Reheating
When ready to enjoy again, reheat the squash in a preheated oven at 350°F (175°C) until warmed through, which helps maintain its texture better than the microwave. Alternatively, quickly sautéing it in a pan adds a little crisp back to the pecans and edges of the squash.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! If using fresh cranberries, you might want to add a bit of extra sweetener like honey or maple syrup since fresh cranberries are more tart. Toss them in during the last few minutes of roasting just as you would dried ones to soften them up.
What can I substitute for pecans?
Walnuts or almonds are excellent alternatives with a similar crunch and flavor profile. Toast them gently before adding to the squash to bring out their nutty essence.
Is this recipe gluten-free?
Yes, this Roasted Butternut Squash with Cranberries and Pecans Recipe is naturally gluten-free, making it a safe and delicious choice for those avoiding gluten.
Can I make this vegan?
It already is! All ingredients used are plant-based, so this recipe fits beautifully into a vegan diet without any alterations needed.
How do I peel and cube butternut squash easily?
Use a sharp vegetable peeler to remove the skin, then cut off both ends. Slice the squash in half lengthwise, scoop out the seeds, and cut into strips before chopping into cubes. Taking your time and using a sturdy knife makes this task much smoother.
Final Thoughts
I truly hope you give this Roasted Butternut Squash with Cranberries and Pecans Recipe a try soon. It’s one of those dishes that feels both comforting and special, perfect for cozy dinners or holiday celebrations. Once you taste those sweet, spiced squash cubes paired with tart cranberries and crunchy pecans, you’ll be hooked just like me. Enjoy every bite and maybe even share this little autumn treasure with friends and family!
Print
Roasted Butternut Squash with Cranberries and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash with Cranberries and Pecans is a vibrant, warm side dish perfect for fall and winter meals. The natural sweetness of the butternut squash is enhanced by maple syrup and cinnamon, while the cranberries add a tart contrast. Toasted pecans bring a delightful crunch, making this recipe a festive and nutritious addition to any table.
Ingredients
Vegetables
- 1 large butternut squash, peeled and cubed
Seasonings and Oils
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Add-ins
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Squash: In a large bowl, toss the cubed butternut squash thoroughly with olive oil, maple syrup, cinnamon, salt, and pepper until all pieces are evenly coated, enhancing flavor and promoting caramelization.
- Roast Squash: Spread the seasoned squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through to ensure even cooking and browning.
- Add Cranberries and Pecans: During the last 5 minutes of roasting, sprinkle the dried cranberries and chopped pecans over the squash, then return the baking sheet to the oven to toast the pecans and meld flavors.
- Serve: Remove the roasted squash mixture from the oven, transfer it to a serving dish, and garnish with freshly chopped parsley for a burst of color and freshness before serving.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a spicier version, add a pinch of cayenne pepper or chili flakes when tossing the squash.
- Make sure to peel the butternut squash properly as the skin is tough and not pleasant to eat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- This dish pairs well with roasted meats, poultry, or as part of a vegetarian meal.
