Zesty Roasted Butternut Squash with Cranberries and Pecans Recipe

Winter’s crisp embrace calls for a vibrant butternut squash with cranberries and pecans that sparkles on any holiday table.

Rustic and elegant, this dish combines sweet, earthy squash with tart cranberries and crunchy pecans.

Each bite promises a symphony of seasonal flavors that dance across your palate.

The warm golden cubes of roasted squash create a stunning centerpiece for gatherings.

Bright ruby-red cranberries scatter like jewels across the golden landscape, adding bursts of tangy sweetness.

Toasted pecans bring a delightful nutty crunch that elevates every forkful.

You’ll adore how easily this stunning side comes together with minimal effort.

Prepare to impress your guests with this simple yet sophisticated seasonal sensation.

Why Roasted Butternut Squash Pops

• Adjust spice levels by adding or reducing cayenne for a personalized flavor profile that suits your taste buds.
• Chop squash, mix butter and spices, then let the oven do the heavy lifting with minimal hands-on cooking time.
• Combine butternut squash's vitamins, cranberries' antioxidants, and pecans' healthy fats for a nutritionally dense side dish.
• Elevate holiday meals or potlucks with this visually stunning and deliciously aromatic roasted vegetable medley that impresses guests.

Butternut Squash Ingredient Guide

• Butternut Squash: A sweet and nutty winter squash that provides a creamy texture and rich flavor to the dish.
• Pecans: A crunchy, buttery nut that adds depth and a delightful nutty crunch to the roasted vegetables.
• Cranberries: Tart and vibrant berries that bring a burst of festive color and tangy sweetness to the recipe.

• Butter, Brown Sugar, Cinnamon, Salt, Pepper, Cayenne: A warm and sweet spice blend that caramelizes the squash and enhances its natural flavors with a hint of heat and complexity.

• Parchment Paper: A non-stick surface that helps prevent the squash and nuts from sticking to the baking sheet and ensures easy cleanup.

Tools for Festive Squash Prep

• Baking Sheet: Large, flat pan perfect for roasting vegetables evenly.
• Parchment Paper: Non-stick surface to prevent squash from sticking and make cleanup easy.
• Small Mixing Bowl: For melting butter and mixing spices and sugar.
• Measuring Cups and Spoons: Precise measurements for butter, sugar, and spices.
• Sharp Knife: To cube butternut squash safely and uniformly.
• Wooden Spoon or Spatula: For stirring and mixing ingredients during roasting.

Steps for Roasted Squash Success

Step 1: Warm Up the Oven

Turn your oven to a toasty 400F, getting ready for a delicious roasting adventure.

Step 2: Create Flavor Magic

Grab a small bowl and let the butter melt into a silky pool.

Sprinkle in brown sugar, cinnamon, salt, and pepper.

For those who love a little kick, add a pinch of cayenne.

Step 3: Dress the Squash

Coat the butternut squash cubes with about three-quarters of your buttery spice mixture.

Spread these golden cubes onto a baking sheet lined with parchment paper.

Slide the sheet into the oven and let it roast for 20 minutes.

Step 4: Give the Squash a Stir

After 20 minutes, grab a spatula and give those squash cubes a good mix, ensuring even cooking and caramelization.

Step 5: Prepare Nutty Companions

In a separate bowl, toss the pecans and cranberries with the remaining butter mixture, making sure they’re well-coated.

Step 6: Join the Party

Scatter the pecans and cranberries across the baking sheet, joining the squash in a single, delicious layer.

Step 7: Final Roast

Return the baking sheet to the oven and roast for another 10 minutes.

Halfway through, give everything a quick stir to prevent the pecans from burning.

Pro Tips for Roasted Squash

• Select a butternut squash with smooth, unblemished skin for the best flavor and texture.
• Dice squash into equal-sized cubes to ensure even roasting and consistent caramelization.
• Stir squash and nuts midway through roasting to avoid scorching and achieve golden-brown color.
• Modify cayenne pepper quantity based on personal heat preference, starting with a small amount.
• Swap butter with olive oil for a lighter, heart-healthy alternative that maintains delicious taste.

Roasted Squash Variations

• Vegan Veggie Blend: Replace butternut squash with sweet potatoes and swap butter for olive oil. Use maple syrup instead of brown sugar for natural sweetness.
• Gluten-Free Harvest Mix: Ensure all ingredients are certified gluten-free. Add pumpkin seeds for extra crunch and nutrition.
• Spicy Mediterranean Style: Incorporate za'atar spice blend and replace pecans with pine nuts. Drizzle with extra virgin olive oil before serving for a Mediterranean touch.
• Low-Carb Cauliflower Alternative: Substitute butternut squash with roasted cauliflower florets. Use monk sweetener instead of brown sugar and reduce cayenne for milder heat.

Serving Roasted Butternut Squash

Festive Family Feast: Perfect companions for this roasted butternut squash create a memorable meal experience.

• Holiday Table Star: Serve alongside roasted turkey or glazed ham for a classic thanksgiving or christmas side dish that wows guests.
• Salad Sensation: Chill the roasted squash and sprinkle over mixed greens with goat cheese for a hearty winter salad that transforms the original recipe into a light lunch.
• Grain Bowl Greatness: Layer the warm roasted squash and cranberries over quinoa or brown rice, adding a drizzle of maple syrup for a complete vegetarian meal with incredible depth of flavor.

Storing Butternut Squash Well

• Store leftovers in an airtight container for up to 4 days. Keep the roasted butternut squash, cranberries, and pecans together to preserve their flavors and textures.
• Transfer cooled dish to a freezer-safe container or ziplock bag. Seal tightly and freeze for maximum 2 months. Thaw overnight in the refrigerator before reheating.
• Spread leftovers on a baking sheet, cover loosely with foil. Warm at 350F for 10-15 minutes, stirring once halfway through to ensure even heating and maintain crispness.

FAQs

• How do I know when the butternut squash is perfectly roasted?

Look for golden-brown edges and a tender texture when pierced with a fork. The squash should be slightly caramelized but not mushy, with a soft interior and crispy exterior.

• Can I prepare this dish ahead of time?

Yes, you can cube the squash and mix the butter mixture up to a day in advance. Store them separately in the refrigerator and combine just before roasting to maintain the best texture and flavor.

• What are some tips for cutting butternut squash safely?

Use a sharp chef’s knife and stabilize the squash on a cutting board. First, cut off the ends, then slice the squash in half, scoop out seeds, and carefully cut into uniform cubes for even roasting.

Roasted Butternut Squash with Cranberries and Pecans – A Festive Side Dish Recipe

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4.5 from 39 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Roasted butternut squash with cranberries and pecans brings holiday warmth to dinner tables. Mediterranean flavors dance with seasonal ingredients, creating a memorable side dish for winter gatherings.

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Ingredients

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Main Ingredients:

• 1 large butternut squash or 2 small (4–5 cups cubed squash)
• 1/2 cup pecans
• 1/3 cup dried cranberries

Spices and Seasonings:

• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional)

Fat and Sweetener:

• 3 tablespoons butter
• 2 1/2 tablespoons brown sugar

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Instructions

1. Warm the oven to 400°F, creating an ideal roasting environment for the vibrant autumn vegetables.
2. Gently melt butter and whisk together with brown sugar, cinnamon, salt, pepper, and optional cayenne to create a rich, aromatic seasoning blend.
3. Coat butternut squash cubes thoroughly with three-quarters of the spiced butter mixture, ensuring each piece is evenly seasoned.
4. Arrange seasoned squash on a parchment-lined baking sheet, spreading pieces in a single layer for optimal caramelization.
5. Roast squash for 20 minutes, allowing edges to turn golden and develop deep, concentrated flavors.
6. Carefully redistribute squash, turning pieces to promote even browning and prevent sticking.
7. Toss pecans and cranberries with remaining butter mixture, coating them in the sweet and spicy glaze.
8. Sprinkle seasoned pecans and cranberries across the roasted squash, creating a colorful and textural landscape.
9. Return to oven for an additional 10 minutes, stirring midway to prevent nuts from burning and ensure uniform roasting.

Notes

• Select squash that feels heavy and has a deep, rich color for maximum sweetness and optimal roasting results.
• Toast pecans lightly before adding to enhance their nutty flavor and create a more complex taste profile.
• Consider swapping butter with olive oil for a vegan-friendly version that maintains rich, caramelized edges on the squash.
• Experiment with maple syrup instead of brown sugar to add deeper, more complex sweetness and create a glossier coating for the vegetables.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 15 mg