As the weather cools and the leaves turn, there’s nothing quite like the flavors of roasted butternut squash to bring the essence of fall to your table. This recipe for Roasted Butternut Squash with Cranberries and Pecans is a delightful blend of sweet, savory, and tangy flavors that make it a standout side dish for any autumn meal. The caramelized edges of the squash, the tartness of the cranberries, and the crunch of toasted pecans come together in perfect harmony, making it an ideal dish for holiday gatherings, Sunday dinners, or any time you want to celebrate the season’s bounty.
This dish not only tastes amazing but also adds a pop of color to your plate, with the vibrant orange of the squash, the deep red of the cranberries, and the warm brown of the pecans. It’s simple to prepare, yet it looks and tastes impressive enough to serve at any occasion. Plus, it’s a great way to incorporate nutrient-rich ingredients into your diet, making it as wholesome as it is delicious.
Recipe Summary: Roasted Butternut Squash with Cranberries and Pecans is a flavorful and colorful side dish that captures the essence of fall. The natural sweetness of the squash is enhanced by roasting, while dried cranberries add a tart contrast, and toasted pecans bring a satisfying crunch. This dish is perfect for holiday meals or any cozy autumn dinner, offering a beautiful blend of textures and flavors that will delight your taste buds.
Personal Story: This recipe is a family favorite, especially during the fall months when butternut squash is in season. I remember the first time I made it for Thanksgiving—everyone raved about how the flavors complemented the turkey and stuffing. Now, it’s a must-have on our holiday table. My kids even request it for weeknight dinners, and it’s one of those dishes that always gets devoured, with everyone going back for seconds. The combination of roasted squash, sweet cranberries, and crunchy pecans just feels like a warm hug in a bowl.
Why You’ll Love Roasted Butternut Squash with Cranberries and Pecans:
Selling Points:
- Seasonal Favorite: Showcases the best flavors of fall with roasted squash, cranberries, and pecans.
- Easy to Prepare: Simple ingredients and straightforward steps make this an effortless yet impressive dish.
- Perfect for Holidays: A beautiful and delicious side dish that pairs well with a variety of main courses.
- Wholesome and Nutritious: Packed with vitamins, antioxidants, and healthy fats, this dish is as good for you as it is tasty.
How to Make Roasted Butternut Squash with Cranberries and Pecans:
- Prepare the Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and black pepper until evenly coated.
- Roast the Squash: Spread the seasoned squash cubes in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized around the edges. Stir the squash halfway through roasting for even cooking.
- Add the Cranberries and Pecans: During the last 5 minutes of roasting, sprinkle the dried cranberries and chopped pecans over the squash. Continue roasting until the cranberries are slightly plumped and the pecans are toasted.
- Finish with Maple Syrup: Remove the baking sheet from the oven and drizzle the roasted squash, cranberries, and pecans with maple syrup. Toss everything together on the baking sheet to ensure even coating.
- Serve: Transfer the mixture to a serving dish and sprinkle with fresh rosemary if desired. Serve warm as a side dish to your favorite fall or holiday meal.
Tips:
- Peeled and Cubed Squash: Save time by purchasing pre-peeled and cubed butternut squash from the grocery store.
- Watch the Pecans: Keep an eye on the pecans during the last few minutes of roasting to ensure they don’t burn.
- Add a Citrus Zing: For an extra layer of flavor, toss the roasted squash with a little fresh orange zest before serving.
Substitutions and Variations:
- Different Nuts: Swap pecans with walnuts or almonds for a different flavor and texture.
- Fresh Cranberries: Use fresh cranberries instead of dried for a more tart and vibrant flavor.
- Honey or Brown Sugar: Replace maple syrup with honey or brown sugar for a different sweetness profile.
Make a Healthier Version:
- Reduce Oil: Use a light spray of cooking oil instead of olive oil to reduce the fat content.
- Sugar-Free Option: Skip the maple syrup or use a sugar-free alternative to lower the sugar content.
Closing: This Roasted Butternut Squash with Cranberries and Pecans is more than just a side dish—it’s a celebration of fall flavors. Whether you’re looking to impress your guests at a holiday dinner or simply want to enjoy a cozy, comforting meal, this recipe is sure to become a favorite. Its perfect balance of sweet, savory, and crunchy elements makes every bite a treat, and it’s versatile enough to complement a variety of main courses. Give it a try, and watch it become a staple in your fall recipe rotation!
Frequently Asked Questions:
- Can I make this dish ahead of time?
Yes, you can roast the squash and then reheat it before serving. Add the cranberries and pecans during reheating to keep them fresh and crunchy. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. - Can I use other types of squash?
Yes, you can substitute butternut squash with acorn squash, delicata squash, or even sweet potatoes. - What main dishes pair well with this recipe?
This dish pairs beautifully with roasted chicken, turkey, pork tenderloin, or even as part of a vegetarian spread. - Is this dish gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
Roasted Butternut Squash with Cranberries and Pecans
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 large 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons 2 olive oil
1/2 teaspoon 1/2 ground cinnamon
1/2 teaspoon 1/2 ground nutmeg
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 black pepper
1 cup 1 dried cranberries
1/2 cup 1/2 pecans, roughly chopped
2 tablespoons 2 maple syrup
1 tablespoon 1 fresh rosemary, chopped (optional)
Directions
- Prepare the Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and black pepper until evenly coated.
- Roast the Squash: Spread the seasoned squash cubes in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized around the edges. Stir the squash halfway through roasting for even cooking.
- Add the Cranberries and Pecans: During the last 5 minutes of roasting, sprinkle the dried cranberries and chopped pecans over the squash. Continue roasting until the cranberries are slightly plumped and the pecans are toasted.
- Finish with Maple Syrup: Remove the baking sheet from the oven and drizzle the roasted squash, cranberries, and pecans with maple syrup. Toss everything together on the baking sheet to ensure even coating.
- Serve: Transfer the mixture to a serving dish and sprinkle with fresh rosemary if desired. Serve warm as a side dish to your favorite fall or holiday meal.
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