Pin it
I've got to tell you about this amazing Roasted Butternut Squash with Cranberries and Pecans that screams fall comfort food. It brings together the sweetness of roasted squash, zingy cranberries, and nutty pecans, all coated in a brown sugar-cinnamon-butter mix. This dish always gets all the attention, whether you're making it for a simple family meal or a big holiday feast.
Easy Autumn Delights
This dish is total fall magic, friends. When those squash chunks get all caramelized alongside tart cranberry bursts and crunchy pecans, the flavors are just incredible together. The best part? It only needs about 30 minutes and works for both weeknight dinners and fancy Thanksgiving tables. And it's packed with nutritious stuff too.
Your Ingredients
- Main Player: One large butternut squash, cubed into four to five cups worth.
- Buttery Foundation: Three tablespoons salted butter, melted down.
- Caramel Notes: Two tablespoons brown sugar for that sweet touch.
- Cozy Flavor: One teaspoon cinnamon for warmth.
- Simple Enhancers: Salt and pepper according to preference.
- Spicy Addition: A tiny bit of cayenne if you want some heat.
- Tangy Bits: Half cup dried cranberries.
- Nutty Element: Half cup pecans, either whole or broken up.
Cooking Instructions
- Prep Your Squash
- Get that squash peeled and chopped into one-inch chunks then heat your oven to 400°F.
- Mix Your Flavors
- Combine the butter brown sugar cinnamon and spices then coat most of it over your squash pieces.
- First Roasting
- Lay everything flat on a baking sheet cook for 20 minutes stirring once halfway through.
- Mix In Extras
- Take your cranberries and pecans toss with leftover butter mixture then add to your pan and cook another 10 minutes.
- Finish Up
- Transfer everything to a nice serving bowl add any extra toppings you fancy and enjoy while warm.
Getting To Know Butternut Squash
First time working with butternut squash? You'll love it. The flavor is sweet and nutty, a lot like sweet potatoes. Roasting brings out even more flavor, especially when you add those warm spices and a bit of sweetness.
Cutting Shortcuts
Cutting butternut squash doesn't have to be scary. Start by cutting the ends off, and if it's really tough, pop it in the microwave for a minute. Then grab a vegetable peeler for the skin, cut it down the middle, scoop out the seeds, and chop it into even cubes.
Prep In Advance
You can get this dish ready up to two days before and store it in your fridge. If you've already cooked it, it'll stay good for 3-4 days when refrigerated, or you can freeze it for up to 3 months. When you want to eat it, just warm it up in a 350°F oven with a little extra butter to keep it moist.
Pin it
Frequently Asked Questions
- → What’s the easiest way to prep butternut squash?
Pop the squash whole in the microwave for 2-3 minutes to soften it, making it easier to cut and peel.
- → Can I roast this in advance?
Chop the squash earlier, but baking it fresh keeps it tastier and better in texture.
- → Will the cayenne be too spicy?
It’s just a light heat that warms the flavor, but you can leave it out if you’d rather not have it.
- → Can I switch to fresh cranberries?
Fresh ones release too much moisture and are super tart. Stick to the dried variety here.
- → Why not roast pecans from the start?
The nuts could burn if added too soon. Toss them in at the end for the best crunch.