Butternut Cranberries Pecans (Print Version)

# Ingredients:

01 - 1/3 cup of dried cranberries.
02 - 1/2 cup pecans.
03 - 1/4 teaspoon of cayenne pepper (optional).
04 - 1/2 teaspoon ground pepper.
05 - 1/2 teaspoon salt.
06 - 1 1/2 teaspoons cinnamon.
07 - 2 1/2 tablespoons of brown sugar.
08 - 3 tablespoons unsalted butter.
09 - 1 big butternut squash, diced into 4-5 cups.

# Instructions:

01 - Turn your oven to 400°F to warm it up.
02 - Melt the butter, then stir in the brown sugar, cinnamon, salt, pepper, and a touch of cayenne if you'd like.
03 - Coat the squash thoroughly with most of the butter mixture. Spread it on a parchment-lined pan.
04 - Roast it for 20 minutes, then give everything a good stir.
05 - Combine the butter mixture left over with the cranberries and pecans. Scatter them across the pan in a single layer.
06 - Bake for 10 more minutes, stirring once halfway through.

# Notes:

01 - You can prep the squash early, but roast close to serving time for freshness.
02 - Add the nuts near the end so they don’t burn.
03 - Stick to dried cranberries, not fresh ones.
04 - Cayenne is optional—it adds a bit of warmth but not real heat.

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