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Roasted Butternut Squash with Cranberries and Pecans is a simple yet elegant side dish that embodies the best flavors of the season. Cubed butternut squash is tossed with melted butter, brown sugar, cinnamon, and a touch of cayenne for optional heat. Roasted to golden perfection, it is then paired with crunchy pecans and tart dried cranberries for a delightful mix of textures and flavors. This dish is perfect for holidays or as a special addition to any meal.
INGREDIENTS- Butternut Squash: 4-5 cups cubed (from 1 large or 2 small squash), for a sweet, tender base.
- Butter: 3 tbsp, melted, for richness.
- Brown Sugar: 2½ tbsp, to enhance the natural sweetness of the squash.
- Ground Cinnamon: 1½ tsp, for a warm spice.
- Salt: ½ tsp, to balance flavors.
- Black Pepper: ½ tsp, for seasoning.
- Cayenne Pepper (Optional): ¼ tsp, for subtle heat.
- Pecans: ½ cup, chopped, for crunch and nutty flavor.
- Dried Cranberries: ⅓ cup, for tartness.
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- In a large bowl, toss cubed butternut squash with ¾ of the melted butter, brown sugar, cinnamon, salt, black pepper, and cayenne (if using). Spread the mixture on a parchment-lined baking sheet.
- Step 3:
- Roast the squash for 20 minutes.
- Step 4:
- In a small bowl, mix the remaining butter with the chopped pecans and dried cranberries. Add this mixture to the baking sheet and continue roasting for another 10 minutes, stirring halfway through.
- Step 5:
- Serve warm as a side dish or festive treat.
- Best served warm as a side dish for holiday dinners or gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a nut-free option, omit the pecans or replace with pumpkin seeds.
- Add a sprinkle of orange zest for a burst of fresh flavor.
Tips from Well-Known Chefs
- “Roasting the squash with a touch of cayenne adds complexity to the sweetness.” – Chef Yotam Ottolenghi
- “For extra flavor, toast the pecans before adding them to the dish.” – Chef Ina Garten
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