Roasted Butternut Squash with Cranberries and Pecans
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!
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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 cup | Calories: 205kcal | Carbohydrates: 25.3g | Protein: 2g | Fat: 12.5g | Cholesterol: 15.3mg | Sodium: 245.3mg | Fiber: 3.9g | Sugar: 12.8g
Servings: 6 servings
Calories: 205kcal