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Roasted Butternut Squash with Pecans & Cranberries for Holidays: A Festive Flavor Delight!

Roasted Butternut Squash with Pecans & Cranberries for Holidays
Print Recipe

A delicious and festive dish featuring roasted butternut squash, crunchy pecans, and sweet cranberries, perfect for holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pecans, chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with olive oil, salt, and black pepper.
  3. Spread the squash on a baking sheet in a single layer.
  4. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
  5. In the last 5 minutes of roasting, add the chopped pecans to the baking sheet.
  6. Remove from the oven and stir in the dried cranberries and maple syrup, if using.
  7. Serve warm as a side dish for your holiday meal.

Notes

  • For added flavor, consider sprinkling some cinnamon or nutmeg on the squash before roasting.
  • This dish can be made ahead of time and reheated before serving.
  • Feel free to substitute walnuts for pecans if desired.

Nutrition

Find it online: https://howeats.com/roasted-butternut-squash-pecans-cranberries-holidays/