Autumn’s Delight: Roasted Butternut Squash with Cranberries and Pecans Recipe

Autumn’s golden embrace arrives with this warm roasted butternut squash with cranberries and pecans recipe that celebrates seasonal comfort.

Vibrant orange squash cubes dance alongside tart, ruby-red cranberries in a delightful medley of flavors.

Toasted pecans add a satisfying crunch that brings depth and richness to every bite.

The natural sweetness of roasted butternut melds perfectly with earthy spices and nutty undertones.

Each forkful tells a story of harvest abundance and cozy kitchen moments.

Rustic and elegant, this dish transforms simple ingredients into a memorable side that steals the spotlight at any meal.

Dive into this delectable creation and let your taste buds revel in autumn’s delicious bounty.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 210 kcal

Servings: 7

Everything You Need for Warm Roasted Butternut Squash with Cranberries and Pecans

• Butternut Squash: Sweet autumn vegetable with creamy texture, select firm squash with smooth, unblemished skin for best roasting results.
• Butter: Adds rich flavor and helps create golden caramelization, choose unsalted for better control of seasoning.

• Brown Sugar: Provides caramel-like sweetness and helps create beautiful roasted edges.
• Cinnamon: Warm spice that complements squash's natural sweetness, opt for fresh ground for more intense flavor.
• Salt: Enhances overall flavor profile and balances sweet elements.
• Black Pepper: Adds subtle heat and depth to the roasted dish.
• Cayenne Pepper: Optional spice for those wanting extra warmth and kick.

• Pecans, Cranberries: Introduce delightful crunch and tangy burst, select plump, vibrant cranberries and fresh, crisp pecans for maximum texture and flavor contrast.

What Tools to Use for Roasted Butternut Squash with Cranberries and Pecans

• Baking Sheet: Large, flat pan for roasting squash and mix-ins evenly.
• Parchment Paper: Non-stick liner prevents squash from sticking and makes cleanup easier.
• Sharp Knife: Essential for safely cubing butternut squash into uniform pieces.
• Small Bowl: Perfect for mixing butter, brown sugar, and spices.
• Mixing Spoon or Spatula: Helps toss squash and combine ingredients smoothly.
• Measuring Spoons: Ensures accurate seasoning and spice quantities.

Baking Instructions for Warm Roasted Butternut Squash

• Oven Preparation Warm up the kitchen by setting the oven to a toasty 400°F, creating the perfect environment for roasting.
• Flavor Fusion Combine melted butter with a sprinkle of brown sugar, a dash of cinnamon, and a pinch of salt and pepper to create a magical seasoning blend.
• Squash Transformation Chop the butternut squash into bite-sized cubes and lovingly coat them with most of the butter mixture, spreading them out on a parchment-lined baking sheet for even roasting.
• Initial Roasting Let the squash dance in the oven for 20 minutes, giving them a gentle stir halfway through to ensure golden, caramelized edges.
• Nutty Cranberry Magic Toss pecans and cranberries with the remaining butter mixture, creating a crunchy, sweet complement to the squash.
• Final Roasting Scatter the nutty cranberry mixture over the partially roasted squash and return to the oven for a final 10-minute burst of flavor, stirring once to prevent any burning.

Tips for Flavorful Cranberry-Pecan Butternut Squash

• Select smaller, younger butternut squash for sweeter, more tender results that caramelize beautifully in the oven.
• Experiment with alternative warm spices like nutmeg, allspice, or ginger to transform the flavor complexity of your roasted squash.
• Prepare the squash and butter mixture up to 24 hours in advance, storing separately in the refrigerator to streamline your cooking process and save time during meal preparation.
• Save the squash seeds, rinse them, toss with olive oil and salt, then roast alongside the dish for a crunchy, nutritious topping that reduces food waste.
• Replace butter with coconut oil or olive oil for a delicious dairy-free version that maintains the recipe's rich, caramelized flavor profile and keeps the dish plant-based friendly.

Serving Suggestions for Roasted Butternut Squash with Cranberries

• Festive Side Dish Companion: Pair this roasted butternut squash with a succulent roasted turkey or honey-glazed ham for a stunning holiday meal centerpiece.
• Salad Transformation: Sprinkle the cooled roasted squash, cranberries, and pecans over mixed greens with a light vinaigrette for a hearty, nutritious lunch salad that bursts with autumn flavors.
• Grain Bowl Upgrade: Layer the warm roasted butternut squash over quinoa or brown rice, topped with crumbled goat cheese and a drizzle of maple syrup for a satisfying vegetarian main course that combines sweet and savory notes.
• Appetizer Twist: Serve small portions of the roasted squash mixture on toothpicks as an elegant, bite-sized appetizer at gatherings, offering guests a delightful taste of seasonal comfort.

Store and Reuse Leftovers of Roasted Butternut Squash Dish

• Refrigerator Storage Solutions: Keep leftovers in an airtight container for up to 4 days, maintaining the crisp texture and vibrant flavors of roasted butternut squash, pecans, and cranberries.
• Meal Prep Magic: Prepare the squash mixture in advance and store uncooked components separately in the refrigerator, allowing quick assembly and roasting during busy weeknights.
• Freezer-Friendly Approach: Cooked butternut squash can be frozen for 2-3 months, providing a convenient make-ahead side dish or quick addition to salads and grain bowls.
• Serving Temperature Tips: Enjoy the dish warm or at room temperature, which helps enhance the nutty pecan flavors and caramelized sweetness of the roasted squash and cranberries.

Rustic Roasted Butternut Squash with Cranberries and Pecans

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4.8 from 35 reviews

• Total Time: 40 minutes
• Yield: 7 1x

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Description

Roasted butternut squash with cranberries and pecans delivers a delightful autumn medley of flavors. Hearty ingredients blend seamlessly, creating a comforting side dish you’ll savor during cool seasonal gatherings.

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Ingredients

Scale 1x2x3x

• 1 large butternut squash or 2 small (4–5 cups / 946–1184 ml cubed squash)
• 3 tbsps / 45 ml butter
• 2 ½ tbsps / 37.5 ml brown sugar
• ½ cup / 60 g pecans
• ⅓ cup / 40 g dried cranberries
• 1 ½ tsps / 7.5 ml cinnamon
• ½ tsp / 2.5 ml salt
• ½ tsp / 2.5 ml pepper
• ¼ tsp / 1.25 ml cayenne pepper (optional)

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Instructions

1. Preparation: Line a baking sheet with parchment paper to facilitate even roasting and easy cleanup.
2. Glaze Creation: Whisk melted butter, brown sugar, cinnamon, seasoning salt, ground pepper, and cayenne into a fragrant, spicy mixture that will coat the butternut squash.
3. Squash Preparation: Uniformly cube butternut squash, then generously toss with approximately three-quarters of the prepared spice mixture to ensure comprehensive flavor absorption.
4. Initial Roasting: Arrange seasoned squash in a single layer on the prepared baking sheet, then roast in a preheated 400°F oven, stirring midway to promote even caramelization and prevent burning.
5. Topping Integration: Combine whole pecans and cranberries with remaining spice mixture, then sprinkle over partially roasted squash during the final roasting stage to infuse additional flavor and create textural contrast.
6. Finishing Touch: Remove from oven when squash becomes tender, pecans turn golden, and cranberries soften slightly, presenting a warm, aromatic autumn-inspired side dish with complex flavor profiles and inviting visual appeal.

Notes

• Squash Selection: Choose firm, unblemished butternut squash with smooth, even-colored skin for the best roasting results.
• Uniform Cutting: Cut squash into consistent 1-inch cubes to ensure even cooking and beautiful caramelization.
• Spice Balance: Adjust cayenne pepper based on heat preference, starting with a small amount to control spiciness.
• Prevent Burning: Use parchment paper and maintain single-layer spacing to achieve perfect roasting without scorching.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 7
• Calories: 210
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 15 mg