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
Scale
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.
