The Cozy Roasted Butternut Squash Cranberries Pecans Recipe

My kitchen always comes alive with autumn’s roasted butternut squash magic, blending sweet and savory notes into a delightful seasonal celebration.

Colorful ingredients dance together, creating a warm culinary symphony that welcomes cool evenings.

Golden-edged squash cubes promise rich, caramelized flavor with each tender bite.

cranberries burst like hidden jewels, adding tart brightness to the mix.

Toasted pecans contribute a satisfying crunch that balances soft vegetable textures.

Crisp herbs scattered across the plate bring fresh vibrancy to this comforting dish.

Let’s transform simple ingredients into an unforgettable experience that warms both plate and soul.

Roasted Butternut Squash with Cranberries and Pecans – Festive Side

• Boost Flavor Explosion: Combine sweet butternut squash with tangy cranberries and rich pecans for a mouthwatering taste adventure that wakes up your taste buds.
• Minimal Prep Magic: Chop, toss, and roast with simple ingredients, making this recipe perfect for busy home cooks who want maximum taste with minimal effort.
• Holiday Showstopper: Create a stunning side dish that brings warmth and festive cheer to any gathering, impressing family and friends with its gorgeous colors and delightful textures.
• Health-Packed Goodness: Load up on nutritious ingredients that offer a perfect balance of sweet, spicy, and nutty flavors while providing essential vitamins and nutrients.

All Ingredients Needed for Butternut Squash Medley

• Butternut Squash: A sweet and creamy winter squash that provides a rich, hearty base for this festive roasted dish.
• Pecans: A crunchy and buttery nut that adds texture and a nutty flavor to the roasted squash.
• Dried Cranberries: Tart and sweet berries that bring a bright burst of flavor and festive color to the recipe.

• Brown Sugar: Adds a caramel-like sweetness that complements the butternut squash.
• Cinnamon: A warm spice that enhances the natural sweetness of the squash.
• Salt, Black Pepper, Cayenne Pepper: Seasonings that balance and elevate the overall flavor profile of the dish.

• Butter: Provides richness and helps to create a golden, caramelized exterior on the roasted squash.
• Parchment Paper: Ensures easy cleanup and prevents the squash from sticking to the baking sheet.

Stepwise Instructions for Roasted Squash Medley

Step 1: Warm Up the Oven

Turn your oven to a toasty 400F (200C) to get ready for some delicious roasting action.

Step 2: Prepare the Squash

• Melted butter
• Brown sugar
• Cinnamon
• Salt
• Black pepper
• Cayenne pepper (optional for a spicy kick)

Spread this flavorful mixture onto a parchment-lined baking sheet, creating an even layer of deliciousness.

Step 3: First Roasting Round

Slide the baking sheet into the preheated oven and let the squash roast for 20 minutes, developing rich, caramelized edges.

Step 4: Add Nutty and Tart Companions

• Remaining melted butter
• Chopped pecans
• Dried cranberries

Sprinkle this mixture over the partially roasted squash.

Return to the oven for another 10 minutes, giving everything a gentle stir halfway through to ensure perfect golden-brown coloring.

Step 5: Serve and Celebrate

Pull out your masterpiece from the oven and serve immediately.

This dish brings warmth and festive cheer to any table, perfect as a side or standalone treat.

Tips for Perfect Butternut Squash with Crunchy Pecans

• Choose a butternut squash with smooth, matte skin and no soft spots for the best roasting results.
• Adjust cayenne pepper quantity to match your heat tolerance, starting with a pinch for mild warmth.
• Toss pecans during the final 10 minutes of roasting to prevent scorching and maintain a perfect golden crunch.
• Cut butternut squash cubes into uniform sizes so they roast consistently and develop caramelized edges.
• Drizzle a touch of maple syrup over the finished dish for an extra layer of sweetness that complements the savory spices.

Roasted Squash Variations with Cranberry Sweetness

• Vegan Winter Squash Delight: Replace butter with coconut oil and use maple syrup instead of brown sugar for a plant-based version.
• Gluten-Free Autumn Roast: Keep the original recipe ingredients and ensure all spices are certified gluten-free for sensitive diets.
• Spicy Southwestern Squash: Add cumin, chili powder, and smoked paprika to replace cinnamon for a bold, zesty flavor profile.
• Nutty Alternative Topping: Swap pecans with almonds or walnuts for different texture and regional taste variations.

Best Ways to Present Roasted Butternut Squash Dish

• Festive Feast Companion: Pair with roasted turkey or ham for a classic holiday meal that brings warmth to the table.
• Salad Star Topper: Sprinkle these roasted squash pieces over a crisp green salad to add sweet, nutty crunch and vibrant colors.
• Grain Bowl Delight: Mix the roasted butternut squash with quinoa or brown rice for a hearty, nutritious lunch that feels like a gourmet treat.
• Appetizer Elegance: Serve small portions as a sophisticated starter, garnished with fresh herbs like thyme or rosemary to elevate the dish's presentation.

Storage Guide for Roasted Butternut Squash Medley

• Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Transfer roasted squash to freezer-safe containers or bags. Freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Place squash in a microwave-safe dish. Cover with a damp paper towel. Heat in 30-second intervals, stirring between each, until warmed through.
• Spread squash on a baking sheet. Cover loosely with foil to prevent drying. Warm at 350F for 10-15 minutes, stirring halfway to ensure even heating.

FAQs

• Why use parchment paper for roasting?

Parchment paper prevents sticking, ensures easy cleanup, and helps the butternut squash caramelize evenly without burning.

• Can I use fresh cranberries instead of dried?

Fresh cranberries work, but they’ll add more moisture and tartness. Dried cranberries provide a concentrated sweet-tart flavor and chewy texture that complements the squash perfectly.

• How do I know when the butternut squash is perfectly roasted?

Look for golden brown edges, tender center when pierced with a fork, and slight caramelization. The squash should be soft but not mushy, with crispy edges that have a slight caramelized sheen.

Roasted Butternut Squash Cranberries Pecans Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 33 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Roasted butternut squash with cranberries and pecans delivers autumn’s warmth on a single plate. Rustic ingredients blend into a symphony of sweet, tangy, and nutty flavors that welcome seasonal comfort with elegant simplicity.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4–5 cups butternut squash (cubed)
• 1/2 cup pecans (chopped)
• 1/3 cup dried cranberries

Seasoning and Spices:

• 3 tablespoons butter (melted)
• 2 1/2 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Optional Spice:

• 1/4 teaspoon cayenne pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F (200°C), ensuring a hot environment for caramelizing the butternut squash.
2. Cube the butternut squash into uniform pieces, then coat with melted butter, brown sugar, cinnamon, salt, black pepper, and cayenne pepper in a large mixing bowl, ensuring each piece is thoroughly seasoned.
3. Spread the seasoned squash cubes evenly on a parchment-lined baking sheet, creating a single layer for optimal roasting and caramelization.
4. Roast the squash in the preheated oven for 20 minutes, allowing the edges to turn golden and develop a rich, deep flavor.
5. While squash roasts, combine remaining melted butter with chopped pecans and dried cranberries in a separate bowl, creating a complementary topping mixture.
6. Scatter the pecan and cranberry mixture over the partially roasted squash, gently stirring to distribute ingredients evenly and prevent burning.
7. Continue roasting for an additional 10 minutes, stirring midway to ensure even browning and prevent sticking.
8. Remove from oven when squash is tender, pecans are toasted, and cranberries are slightly plumped, creating a vibrant and aromatic side dish.
9. Serve warm as a festive accompaniment, showcasing the harmonious blend of sweet, spicy, and nutty flavors.

Notes

• Choose firm, heavy butternut squash with smooth, unblemished skin for the best roasting results.
• Remove seeds carefully, cutting squash into uniform cubes ensures even caramelization and consistent texture.
• Adjust spice levels by reducing cayenne for milder palates or adding more for heat lovers.
• Layer pecans and cranberries gently to prevent burning, creating a delightful crispy-sweet topping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 315 kcal
• Sugar: 28 g
• Sodium: 488 mg
• Fat: 19 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 15 mg