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.
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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 vitamins 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.

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?
- Preheat the oven to 400. Line a baking sheet with parchment paper, and lightly spray or brush with cooking spray or oil.
- Cut the top and base off of the butternut squash. Peel the butternut squash, cut into chunks, and place into a mixing bowl.
- Toss the butternut squash chunks with olive oil, salt, cinnamon, ginger, and cardamom.
- Spread seasoned chunks on a baking sheet in a single layer. Roast for 20 minutes.
- Remove from the oven, drizzle maple syrup over butternut squash pieces, and toss to coat.
- Add cranberries and pecans, and mix. Return to the oven to bake for another 20 minutes, or until butternut squash is tender.
Other Butternut Squash Recipes To Prepare
- Butternut Squash Coconut Curry
- Roasted Butternut Squash
- Jamaican Jerk Butternut Squash Fries
- Roasted Radicchio And Butternut Squash Salad
- Gluten-Free Vegan Butternut Squash Muffins
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Categories
Nutrition
(Per serving)- Energy: 254 kcal / 1062 kJ
- Fat: 16 g
- Protein: 3 g
- Carbs: 28 g
Cook Time
- Preparation: 15 min
- Cooking: 40 min
- Ready in: 55 min
- For: 6 Servings
Ingredients
- 2 pounds chopped butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 3 tablespoons maple syrup
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper, and lightly spray or brush with cooking spray or oil.
- Cut the top and base off of the butternut squash. Peel the butternut squash, cut into chunks, and place into a mixing bowl.
- Toss the butternut squash chunks with olive oil, salt, cinnamon, ginger, and cardamom. Spread seasoned chunks on a baking sheet in a single layer.
- Roast for 20 minutes, then remove from the oven, drizzle maple syrup over butternut squash pieces, and toss to coat.
- Add cranberries and pecans, and mix. Return to the oven to bake for another 20 minutes, or until butternut squash is tender.
This was amazing. I cut the squash in half but used the same amount of ingredients except used about half the maple syrup and fresh grated ginger instead of dry. So good. Will make this again.
This was yummy but the cubed Butternut squash takes too long for a weeknight meal so I used twisted Butternut squash! Cooks in 4- 6 mins! I just throw everything in from the beginning. Delicious. I did make it cubed at Thanksgiving and it was a huge hit with the whole family
Corrina, I’m so happy you enjoyed it. I love how you used twisted Butternut Squash, I saw them at Trader’s Joes, so cute.
Keto recipes will be shared with my grandson who has lost a significant amount or weight eating keto.
the Roasted Butternut Squash with Pecans and Cranberries is delicious! I’ll have it at Thanksgiving for sure. I was out of dried cranberries so I used dried cherries instead. Thank you for this recipe, it so perfect for fall.
Carol, thank you. I’m so happy you enjoy it.