The Ultimate Roasted Butternut Squash with Cranberries & Pecans Recipe

Roasted butternut squash elevates ordinary meals into extraordinary culinary experiences that tantalize taste buds and warm hungry hearts.

Vibrant orange vegetables like this create magical moments in seasonal cooking.

Hearty ingredients bring comfort during chilly evenings when hunger demands something special.

Rich, nutty flavors combine with sweet and tart elements that dance across your palate.

Compact ingredients merge into a delightful symphony of textures and sensations that celebrate autumn’s bounty.

Elegant yet simple, this recipe promises to elevate weeknight dinners from mundane to magnificent.

Nutritious and satisfying, the dish delivers complex flavors that make everyone around the table smile.

What Goes Well with Roasted Butternut Squash and Cranberries

• Pair with Warming Winter Wine: Select a medium-bodied Pinot Noir with subtle spice notes that complements the roasted butternut squash's sweetness and enhances the nutty pecan flavor.
• Create a Protein Partner: Serve alongside roasted chicken or grilled pork tenderloin, which will balance the squash's rich, caramelized textures and provide a hearty protein complement.
• Build a Creamy Sidekick: Add a dollop of goat cheese or whipped feta to introduce a tangy, creamy element that cuts through the dish's sweetness and adds complexity to each bite.
• Match with Herbal Tea: Brew a cinnamon-infused chai or ginger tea that echoes the warm spices in the recipe and provides a soothing, comforting beverage to enjoy with the roasted squash.

Roasted Squash with Cranberries Variations to Try

• Maple Glazed Harvest: Swap brown sugar with pure maple syrup for a rich, woodsy flavor profile that complements the butternut squash's natural sweetness.
• Mediterranean Herb Blend: Replace cinnamon with dried oregano, thyme, and rosemary, then sprinkle crumbled feta cheese over the roasted squash for a Mediterranean-inspired variation.
• Spicy Southwest Style: Add ground cumin and smoked paprika to the butter mixture, then top with chopped jalapeños and cilantro after roasting for a zesty, southwestern kick.
• Apple Cider Infusion: Use apple cider instead of butter, incorporating diced green apples alongside the cranberries and pecans to create a tangy, autumnal combination.

Warm Roasted Butternut Squash with Cranberries: What’s to Love

• Elevate Winter Comfort: This recipe transforms humble butternut squash into a luxurious, warming dish that hugs your taste buds with sweet, spicy, and nutty flavors perfect for chilly evenings.
• Surprise Flavor Explosion: The unexpected combination of cinnamon, cayenne, and brown sugar creates a complex taste profile that dances between sweet, warm, and subtly spicy notes, making every bite an adventure.
• Hassle-Free Gourmet Experience: With just one baking sheet and minimal prep time, this recipe delivers restaurant-quality results that look impressive but require minimal cooking skills, making it ideal for busy home cooks seeking delicious yet simple side dishes.
• Nutrient-Packed Indulgence: Packed with vitamin-rich butternut squash, antioxidant cranberries, and protein-filled pecans, this dish offers a nutritious alternative to traditional side dishes without sacrificing incredible taste and satisfying textures.

Ingredients in This Warm Butternut Squash Dish

Main Ingredients:

• Butternut Squash: Sweet winter squash with smooth, creamy texture perfect for roasting, choose firm and heavy squash with no soft spots.
• Parchment Paper: Helps prevent sticking and ensures easy cleanup during roasting.

• Butter: Adds rich, smooth flavor and helps create a golden caramelized coating.
• Brown Sugar: Provides natural sweetness and helps create a caramelized glaze.
• Cinnamon: Warm spice that complements the squash's natural sweetness.
• Salt, Pepper: Essential seasonings to enhance overall flavor profile.
• Cayenne Pepper: Optional spice for adding subtle heat and complexity.

• Pecans, Cranberries: Adds texture, crunch, and bursts of tangy-sweet flavor, choose fresh and plump cranberries and crisp, whole pecans.

How to Roast Butternut Squash with Cranberries and Pecans

Step 1: Prepare the Oven

Preheat the oven to a toasty 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Create Flavor Blend

• Melted butter
• Brown sugar
• Cinnamon
• Salt
• Black pepper
• Cayenne pepper (optional for extra kick)

Step 3: Coat and Spread Squash

Cut butternut squash into bite-sized cubes. Drizzle and toss with about three-quarters of the flavor blend. Spread the squash evenly on the prepared baking sheet.

Step 4: First Roasting Session

Slide the baking sheet into the oven. Roast for 20 minutes, giving the squash a gentle stir halfway through to ensure even caramelization.

Step 5: Prepare Nutty Cranberry Mix

• Whole pecans
• Dried cranberries
• Remaining flavor blend

Step 6: Final Roasting

Sprinkle the pecan and cranberry mixture over the partially roasted squash. Return to the oven for another 10 minutes. Stir once to prevent the pecans from burning.

Step 7: Serve and Enjoy

Remove from the oven. Let cool for a few minutes. Transfer to a serving dish and savor the sweet, nutty, and slightly spicy roasted butternut squash.

Tips for Getting Roasted Butternut Squash Just Right

• Cube Precisely: Cut butternut squash into uniform 1-inch pieces to ensure even roasting and consistent caramelization.
• Control Spice Level: Adjust cayenne pepper according to personal heat preference, adding just a pinch for subtle warmth or more for extra kick.
• Prevent Burning: Stir ingredients halfway through roasting to promote even browning and prevent nuts from scorching.
• Moisture Management: Use parchment paper to help squash caramelize without sticking and make cleanup easier.
• Fresh is Best: Select ripe, firm butternut squash with smooth skin for maximum flavor and sweetest roasting results.

How to Store and Reheat This Roasted Squash Dish

• Refrigerate: Transfer cooled roasted squash to an airtight container and store in the refrigerator for up to 3-4 days.
• Reheat in Oven: Spread leftovers on a baking sheet, cover loosely with foil, and warm at 350°F for 10-15 minutes to maintain crispy texture.
• Microwave Quickly: For a fast option, heat in 30-second intervals, stirring between each, to prevent uneven heating and preserve the squash's delicate flavor.

Warm Roasted Butternut Squash with Cranberries and Pecans Recipe

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4.6 from 16 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Roasted butternut squash with cranberries and pecans brings autumn’s warmth to your table. Savory-sweet flavors mingle with crunchy pecans, creating a delightful side dish you’ll crave all season long.

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Ingredients

Scale 1x2x3x

Butternut Squash:

• 1 large butternut squash or 2 small (4–5 cups cubed squash)

Spices and Seasonings:

• 2 ½ tablespoons brown sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper (optional)

Toppings and Extras:

• 3 tablespoons butter
• ½ cup pecans
• ⅓ cup dried cranberries

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Instructions

1. Prepare a roasting surface by lining a baking sheet with parchment paper, ensuring even heat distribution for the butternut squash.
2. Create a flavor-enhancing glaze by whisking together melted butter, brown sugar, aromatic cinnamon, seasoning salt, ground pepper, and a hint of cayenne for subtle heat.
3. Cube the butternut squash into uniform pieces, promoting consistent roasting and caramelization.
4. Generously coat the squash cubes with approximately three-quarters of the prepared spice mixture, ensuring each piece is evenly glazed.
5. Spread the seasoned squash across the parchment-lined baking sheet in a single layer, allowing proper air circulation and potential caramelization.
6. Roast the squash in a preheated oven at 400°F, stirring midway through to guarantee uniform cooking and prevent burning.
7. While the squash roasts, combine whole pecans and tart cranberries with the remaining spice mixture, creating a complementary topping.
8. After the initial roasting period, sprinkle the pecan and cranberry mixture over the partially cooked squash.
9. Continue roasting for an additional 10 minutes, gently stirring once to prevent the pecans from over-browning.
10. Remove from the oven when the squash is tender, pecans are lightly toasted, and cranberries have slightly softened, creating a harmonious autumn-inspired side dish.

Notes

• Infuse warmth and sweetness into your butternut squash by blending brown sugar, butter, and aromatic spices before roasting.
• Perfectly caramelize the squash by cutting into uniform cubes and spreading them evenly on a parchment-lined baking sheet for consistent cooking.
• Prevent burning delicate pecans by adding them midway through roasting, ensuring a golden, crunchy texture without charring.
• Create a balanced flavor profile by combining sweet cranberries, spicy cayenne, and rich pecans with the subtle butternut squash.
• Transform a simple side dish into a gourmet experience with minimal ingredients and strategic layering of flavors during the roasting process.
• Enhance the dish’s presentation and nutritional value by using fresh, high-quality ingredients and maintaining vibrant color through careful cooking techniques.

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

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 3 g
• Cholesterol: 15 mg