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This 30-minute Roasted Butternut Squash with Cranberries and Pecans is easy enough to add to a weeknight meal but tasty enough to add to a holiday spread!

Roasted Butternut Squash with Cranberries and Pecans

Farmlife DIY
This 30-minute Roasted Butternut Squash with Cranberries and Pecans is easy enough to add to a weeknight meal but tasty enough to add to a holiday spread!
4.42 from 46 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side Dishes
Cuisine Side Dish
Servings 6 servings
Calories 205 kcal

Equipment

Ingredients
  

  • 1 large butternut squash or 2 small (4-5 cups cubed squash)
  • 3 tablespoons butter
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 cup pecans
  • 1/3 cup dried cranberries

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper and cayenne if using.
  • Toss the squash cubes in 3/4 of the melted butter mixture. Spread on a parchment paper lined baking sheet. Bake the squash 20 minutes.
  • After 20 minutes, stir the squash well.
  • In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer.
  • Roast another 10 minutes, stirring half way through so the pecans do not over cook.

Nutrition

Serving: 0.75 cupCalories: 205kcalCarbohydrates: 25.3gProtein: 2gFat: 12.5gCholesterol: 15.3mgSodium: 245.3mgFiber: 3.9gSugar: 12.8g
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