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Roasted Butternut Squash with Cranberries and Pecans Delight

Roasted Butternut Squash with Cranberries and Pecans
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This Roasted Butternut Squash with Cranberries and Pecans is a delightful fall dish that combines sweet and savory flavors.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon.
  3. Spread the squash on a baking sheet in a single layer.
  4. Bake for 25-30 minutes until tender and slightly caramelized.
  5. During the last 5 minutes, add the cranberries and pecans to the baking sheet.
  6. Remove from the oven and let cool slightly before serving.

Notes

  • For extra flavor, you can add a splash of maple syrup before serving.
  • This dish pairs well with roasted meats or can be served as a vegetarian main course.

Nutrition

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

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