Roasted Butternut Squash with Pecans and Cranberries

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This Roasted Butternut Squash with Pecans and Cranberries is a fall-fabulous dish that will add a lovely twist as a dinner side dish.

Roasted Butternut Squash with Pecans and Cranberries

Squash becomes a standard in my household during autumn, and this Roasted Butternut Squash with Pecans and Cranberries recipe is no exception. Also try my Black Bean Butternut Squash Stew, Autumn Squash Soup, and Roasted Kabocha Squash.

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

Roasted Butternut Squash with Pecans and Cranberries

The creamy sweetness of butternut squash, the warmth from the spices, the crunch of the pecans, and the tart of the cranberries make this dish a complexly pleasing experience. It is also easy, quick to make, and very good for you.

Butternut squash is low in calories, and is a good source of vitamins, minerals, fiber, and antioxidants. For example, it is high in vitamin A and C, and also contains a good amount of vitamin E, B1, B3, and B6. It also contains magnesium, potassium, manganese, and folate. 

Cranberries are famous for helping with the prevention of UTI’s. They are also an amazing source of fiber and vitamin C, among other vitamins and minerals. Pecans are full of fiber, protein, heart-healthy fats, and 19 vitamins and minerals, most notably manganese and copper.

butternut squash on baking sheet before roasting

What Is In Roasted Butternut Squash with Pecans and Cranberries?

  • Butternut squash
  • Olive oil
  • Sea salt
  • Cinnamon
  • Ground ginger
  • Cardamom
  • Maple syrup
  • Cranberries
  • Pecans

 

How To Make Roasted Butternut Squash?

  1. Preheat the oven to 400. Line a baking sheet with parchment paper, and lightly spray or brush with cooking spray or oil.
  2. Cut the top and base off of the butternut squash. Peel the butternut squash, cut into chunks, and place into a mixing bowl. 
  3. Toss the butternut squash chunks with olive oil, salt, cinnamon, ginger, and cardamom.
  4. Spread seasoned chunks on a baking sheet in a single layer. Roast for 20 minutes. 
  5. Remove from the oven, drizzle maple syrup over butternut squash pieces, and toss to coat. 
  6. Add cranberries and pecans, and mix. Return to the oven to bake for another 20 minutes, or until butternut squash is tender.

=close up of maple roasted butternut squash cubes with cranberries and pecans

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Nutrition

(Per serving)
  • Energy: 254 kcal / 1062 kJ
  • Fat: 16 g
  • Protein: 3 g
  • Carbs: 28 g

Cooking Time

  • Preparation: 15 min
  • Cooking: 40 min
  • Ready in: 55 min
For: 6 Servings

Ingredients

Instructions

  1. Preheat the oven to 400. Line a baking sheet with parchment paper, and lightly spray or brush with cooking spray or oil.
  2. Cut the top and base off of the butternut squash. Peel the butternut squash, cut into chunks, and place into a mixing bowl.
  3. Toss the butternut squash chunks with olive oil, salt, cinnamon, ginger, and cardamom. Spread seasoned chunks on a baking sheet in a single layer.
  4. Roast for 20 minutes, then remove from the oven, drizzle maple syrup over butternut squash pieces, and toss to coat.
  5. Add cranberries and pecans, and mix. Return to the oven to bake for another 20 minutes, or until butternut squash is tender.
Recipe author's Gravatar image

Dev Marie

Hi there, I’m Dev, a Jersey girl now residing in Florida, and a first generation Jamaican immigrant. As a passionate foodie adventurist, I love to create comfort dishes using exotic ingredients from all over the world.

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