Roasted Butternut Squash (Print Version)

# Ingredients:

01 - 1 large butternut squash, cubed into 4-5 cups.
02 - 3 tbsp of butter.
03 - 2 and a half tbsp brown sugar.
04 - 1 and a half tsp of cinnamon.
05 - 1/2 tsp salt.
06 - 1/2 tsp black pepper.
07 - 1/4 tsp cayenne (optional).
08 - 1/2 cup of pecans.
09 - 1/3 cup cranberries, dried.

# Instructions:

01 - Set your oven to 400°F and let it warm up.
02 - Melt the butter. Combine it with brown sugar, salt, pepper, cinnamon, and cayenne.
03 - Coat the squash cubes with most of the butter mixture. Arrange them on a parchment-lined tray.
04 - Roast in the oven for around 20 minutes. Give them a good stir after that.
05 - Stir the pecans and dried cranberries into the rest of the butter mix. Layer them on the tray.
06 - Bake another 10 minutes, stirring once halfway through.

# Notes:

01 - You can cube squash early, but it tastes best freshly roasted.
02 - Add nuts at the end to avoid burning them.
03 - Dried cranberries work better than fresh ones here.
04 - Optional cayenne adds a subtle warmth, not spiciness.

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