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Roasted Butternut Squash with Cranberries and Pecans: A Delicious Fall Delight

Roasted Butternut Squash with Cranberries and Pecans
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Enjoy the flavors of fall with this easy roasted butternut squash dish, enhanced with cranberries and pecans.

Ingredients

Scale
  • 1 medium butternut squash
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Peel and cube the butternut squash.
  3. In a large bowl, toss the squash with olive oil, salt, pepper, cinnamon, and maple syrup.
  4. Spread the squash on a baking sheet in a single layer.
  5. Roast for 25 minutes, stirring halfway through.
  6. Add cranberries and pecans to the baking sheet during the last 5 minutes of roasting.
  7. Remove from the oven and let cool slightly before serving.

Notes

  • This dish pairs well with roasted meats or can be served as a stand-alone vegetarian option.

Nutrition

Keywords: Roasted Butternut Squash, Fall Recipes, Cranberries, Pecans

Find it online: https://classickitchenrecipe.com/roasted-butternut-squash-with-cranberries-and-pecans/