Description
Indulge in the comforting flavors of Roasted Butternut Squash with Pecans and Cranberries, a vibrant dish that perfectly embodies the essence of autumn. This delightful recipe combines sweet, caramelized butternut squash with crunchy pecans and tart cranberries, creating a beautiful and nutritious side dish ideal for festive gatherings or cozy weeknight dinners. Easy to prepare and visually appealing, it’s sure to be a hit at your table.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1/4 cup raw pecans
- 1/4 cup dried cranberries
- 2 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the cubed butternut squash with olive oil, salt, pepper, and maple syrup until well coated.
- Spread the seasoned squash evenly on a parchment-lined baking sheet and roast for 25 minutes or until tender.
- Remove from the oven, add pecans and cranberries to the roasted squash, toss gently, and return to the oven for an additional 10 minutes.
- Serve warm, drizzled with extra maple syrup if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added warmth, consider mixing in a pinch of cinnamon or nutmeg before roasting. You can substitute pecans with walnuts or almonds for a different nutty flavor. This dish can be prepared in advance; simply reheat in the oven before serving.