Pin it
Here's a cozy plate packed with roasted butternut squash cozy cranberries and pecans. Imagine sweet chunks of squash roasted until golden with pops of tangy cranberry and crisp pecans mixed in. A little brown sugar cinnamon and buttery goodness pulls it all together. It shines at holiday tables or weeknight suppers and folks always come back for seconds.
Irresistible Fall Treat
This one really brings autumn to your table. The squash gets all caramelized and soft while cranberries add tangy cheer and pecans give a satisfying crunch. Best of all it’s quick—I get it on the table in about half an hour. Perfect for your busy weeknights or festive big meals. Plus you’re feeding everyone something packed with goodness.
Must-Have Ingredients
- Main Hero: Four to five cups butternut squash cut into cubes usually from one big one.
- Burst of Crunch: Half cup pecans keep 'em whole or break 'em up.
- Sweet Finish: Two tablespoons brown sugar gives a caramel vibe.
- Cozy Flavor: One teaspoon ground cinnamon makes it taste just right.
- Butter Upgrade: Three tablespoons salted butter melted up.
- Tangy Punch: Half cup dried cranberries for little bites of zing.
- Season Simply: Salt and pepper as much as you like.
- Optional Zest: Give it a pinch of cayenne if a little heat sounds good.
Whip It Up Together
- Serve It Up
- Scoop into your favorite bowl toss on more toppings if you want and hand it out warm.
- Last Add-Ins
- Add the cranberries and pecans after tossing with that last bit of butter then back in the oven to finish.
- Golden Roast Time
- Bake everything on your sheet for around 20 minutes pausing for a quick stir halfway there.
- Season It Up
- Combine the melted butter with brown sugar cinnamon and seasonings toss most of it with your squash cubes.
- Prep Your Squash
- Peel and chop your squash into one-inch pieces while your oven's getting to 400°F.
Simple Butternut Squash Info
Never worked with butternut squash before? You're about to find out it's got a sweet nutty thing going on almost like sweet potatoes. Roasting really brings out those flavors—especially with warm spices and a little sweetness in the mix.
Fuss-Free Shortcuts
Chopping butternut squash isn't as tough as it seems. First chop off those ends. If it's tough microwave it for a bit to soften. Peel with your veggie peeler, split it down the middle, scoop out seeds, then get chopping. Even cubes make baking easy.
Prep Ahead Like a Pro
Get this dish ready up to two days before and stash it in the fridge. Got leftovers from dinner? They’re good for three to four days chilled or freeze them for three months. When it’s time to eat just pop them in a 350°F oven and put a bit more butter on to keep them nice and moist.
Pin it
Frequently Asked Questions
- → What’s an easy way to cut butternut squash?
Stick the whole squash in the microwave for a couple of minutes to soften the skin, making peeling and cutting less of a chore.
- → Can I prep this dish ahead of time?
Chop the squash early, but it’s best to roast it right before serving for the freshest flavor and texture.
- → Is the cayenne too spicy?
The cayenne provides just a tiny kick of warmth, not heat. Feel free to leave it out if you’d rather skip it.
- → Can I use fresh cranberries instead?
Fresh cranberries aren’t ideal—they’d be too tangy and might make the dish watery while roasting. Stick with dried ones.
- → Why wait to add pecans?
Pecans added toward the end don’t burn, and they keep their crunch while the squash finishes cooking perfectly.