If you are looking for a dish that’s bursting with autumnal warmth and a wonderful medley of flavors, this Roasted Butternut Squash with Cranberries and Pecans Recipe is an absolute must-try. It perfectly combines the natural sweetness of butternut squash with the tartness of cranberries and the crunch of toasted pecans, creating a symphony of textures and tastes that will brighten any meal. Whether you’re serving it as a side or bringing it to a dinner party, this dish offers a simple yet impressive way to celebrate seasonal ingredients with every bite.
Ingredients You’ll Need
Getting to know the simple yet essential ingredients for this recipe is the first step to tasting something truly special. Each ingredient brings its own magic—whether it’s the sweetness, warmth from spices, or nutty crunch—that transforms the ordinary into something extraordinary.
- Butternut squash: Peeled and cubed, it provides a tender, sweet base full of vibrant color.
- Olive oil: Helps roast the squash to a beautiful caramelized finish while adding depth.
- Maple syrup: Adds natural sweetness and a subtle hint of richness.
- Cinnamon: Brings a warm, comforting spice that perfectly complements the squash and cranberries.
- Salt and pepper: Enhances all the natural flavors and balances the sweetness.
- Dried cranberries: Provide a burst of tartness and chewy texture to contrast the squash.
- Pecans: Roughly chopped for a satisfying crunch and nutty depth.
- Fresh parsley: Chopped and sprinkled as a fresh, vibrant garnish that brightens the dish.
How to Make Roasted Butternut Squash with Cranberries and Pecans Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Make sure to line a baking sheet with parchment paper to prevent sticking and to make cleaning up a breeze. This simple prep step sets the stage for perfectly roasted squash.
Step 2: Prepare the Butternut Squash
Take your peeled and cubed butternut squash and toss it in a large bowl with olive oil, maple syrup, cinnamon, salt, and pepper. Make sure every cube is evenly coated; this helps the flavors infuse during roasting and results in beautifully caramelized edges.
Step 3: Roast the Squash
Spread the coated squash cubes out in a single layer on your prepared baking sheet. Roast them in the oven for 25 to 30 minutes, stirring halfway through to ensure even cooking and browning. You’ll notice the squash turning tender with some gorgeous golden caramelized patches.
Step 4: Add the Cranberries and Pecans
About five minutes before the end of your roasting time, sprinkle the dried cranberries and chopped pecans evenly over the squash. Return the pan to the oven. This final step allows the cranberries to plump up slightly and the pecans to get toasted, adding a perfect finish of crunch and tartness.
Step 5: Serve and Garnish
Once roasted, transfer the squash mixture to a serving dish and sprinkle generously with fresh chopped parsley. The vibrant green parsley doesn’t just garnish your dish; it adds a fresh, herbal brightness that balances the rich and sweet flavors beautifully.
How to Serve Roasted Butternut Squash with Cranberries and Pecans Recipe
Garnishes
Fresh parsley is the classic choice to garnish this dish, but you can also experiment with finely chopped rosemary for an earthy touch or a sprinkle of crumbled goat cheese for creaminess. Each addition brings a new layer of flavor and visual appeal.
Side Dishes
This roasted delicacy pairs wonderfully with hearty mains like roast chicken or pork. It also complements vegetarian meals beautifully, such as quinoa bowls or couscous salads, making it a versatile addition to any meal plan.
Creative Ways to Present
For a festive twist, try serving the Roasted Butternut Squash with Cranberries and Pecans Recipe in hollowed-out mini pumpkins or acorn squash shells. It makes a charming centerpiece and turns a simple side into a conversation starter. You can also toss the roasted mixture with mixed greens and a light vinaigrette for a vibrant autumn salad.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this recipe can be stored in an airtight container in the refrigerator for up to four days. Keeping the pecans separate until serving helps maintain their crunch.
Freezing
If you want to save it for longer, freeze the roasted butternut squash mixture (without the parsley garnish) in a freezer-safe container or bag for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 10-15 minutes to retain texture and warmth, or warm it in a skillet on medium heat. Avoid the microwave if possible—it can make the squash soggy and the pecans lose their crunch.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are more tart and contain more moisture, which can change the dish’s texture. If you use fresh, consider adding a bit more maple syrup to balance the tartness, and add them later in the roasting to prevent overcooking.
Is it possible to make this recipe vegan?
Yes! This Roasted Butternut Squash with Cranberries and Pecans Recipe is naturally vegan as it uses olive oil and maple syrup instead of any animal products, making it a perfect plant-based side dish.
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds work wonderfully and will provide similar texture and nuttiness. Just toast them lightly before adding for optimal flavor.
What can I do if I don’t have maple syrup?
You can substitute maple syrup with honey if you’re not strict about vegan ingredients, or agave nectar for a similar sweetness profile. Brown sugar mixed with a little water can also work in a pinch.
How do I make the cranberry and pecan topping extra crunchy?
To boost crunchiness, toast the pecans separately in a dry skillet over medium heat before adding them to the roasted squash. This technique intensifies their nutty flavor and crunch.
Final Thoughts
This Roasted Butternut Squash with Cranberries and Pecans Recipe is one of those dishes that’s as joyful to make as it is to eat. It’s comforting, colorful, and packed with flavors that feel like a warm hug on a cool day. I promise once you try it, you’ll find yourself coming back to it season after season, sharing it with everyone you know. So go ahead and give it a go—you’re in for a treat!
Print
Roasted Butternut Squash with Cranberries and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and healthy dish featuring roasted butternut squash tossed with sweet maple syrup and warm cinnamon, topped with tart dried cranberries and crunchy toasted pecans. Perfect as a side for fall and winter meals, this recipe balances sweet and savory flavors with a crisp texture contrast.
Ingredients
Squash Mixture
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Toppings
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Squash: In a large bowl, toss the peeled and cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and pepper until every piece is evenly coated with the mixture, ensuring balanced flavors.
- Roast Squash: Spread the coated squash cubes evenly in a single layer on the prepared baking sheet. Place in the preheated oven and roast for 25 to 30 minutes, stirring halfway through to cook the pieces uniformly.
- Add Cranberries and Pecans: During the last 5 minutes of roasting, sprinkle the dried cranberries and chopped pecans over the squash. Return the baking sheet to the oven to toast the pecans lightly, adding a warm crunch and enhancing berry flavor.
- Serve: Remove the roasted squash with cranberries and pecans from the oven, transfer to a serving dish, and garnish generously with freshly chopped parsley for a burst of fresh color and flavor. Serve warm.
Notes
- Peeling the butternut squash can be made easier by microwaving it for 2 minutes to soften the skin slightly.
- If you prefer a less sweet dish, reduce the maple syrup or omit it entirely.
- For an extra layer of flavor, add a pinch of ground nutmeg or smoked paprika to the seasoning mix before roasting.
- Use raw or toasted pecans depending on your texture preference; toasting enhances their flavor and crunch.
- This dish pairs beautifully with roasted meats or can be served as a vegetarian main when combined with grains like quinoa or wild rice.
