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Hey there, friends!
Are you in the mood for something warm and cozy? I’ve got just the recipe for you!
Today, I’m dishing up roasted butternut squash with cranberries.
It’s sweet, savory, and the perfect side dish for any meal.
Plus, it’s super easy to make and looks beautiful on your plate.
Let’s get roasting!
Ingredient Substitutions
Butternut squash can be replaced with sweet potatoes or pumpkin for similar texture and flavor profiles. These alternatives offer comparable nutritional benefits and cooking times. Adjust seasoning slightly to complement the chosen substitute. Butter can be substituted with olive oil or coconut oil for a dairy-free version. Use about 2 1/2 tablespoons of oil instead of 3 tablespoons of butter. Brown sugar can be replaced with coconut sugar or maple syrup for a less refined sweetener option. Use the same amount of coconut sugar, or reduce to 2 tablespoons if using maple syrup. These substitutions maintain the dish’s overall flavor while accommodating various dietary preferences and restrictions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
- 1 large butternut squash, or 2 small ones (yielding 4-5 cups of cubed squash)
- 3 tablespoons of butter
- 2 1/2 tablespoons of brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon optional cayenne pepper
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
Step 1: Preheat Oven and Prepare Butter Mixture
Start by preheating your oven to 400 degrees F.
In a small bowl, melt the butter.
Then, combine the melted butter with brown sugar, cinnamon, salt, pepper, and cayenne pepper (if you are using it) to create a flavorful mixture.
Step 2: Toss and Bake the Squash
Take your squash cubes and toss them in 3/4 of the prepared melted butter mixture, ensuring each piece is well coated.
Spread the coated squash cubes in a single layer on a parchment paper-lined baking sheet.
Place the baking sheet in the preheated oven and bake for 20 minutes.
Step 3: Stir Squash and Prepare Pecan-Cranberry Mixture
After the initial 20 minutes of baking, remove the baking sheet from the oven and stir the squash well to promote even cooking.
In a separate bowl, combine the pecans and cranberries with the remaining butter mixture.
Toss to coat them evenly.
Step 4: Roast Pecans and Cranberries with Squash
Add the pecans and cranberries to the baking sheet with the squash, spreading everything out into a single layer.
Return the baking sheet to the oven and roast for an additional 10 minutes, stirring halfway through.
This stirring will help ensure the pecans do not overcook.
Once the pecans have a nice toasted look and the squash is tender, remove the baking sheet from the oven.
Step 5: Serve and Enjoy
Allow your roasted squash, pecans, and cranberries to cool slightly before serving.
This dish can be enjoyed warm and makes for a delicious side dish that’s burst with flavors and textures.
