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 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?

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.
   

   Other Butternut Squash Recipes To Prepare

1. Butternut Squash Coconut Curry
2. Roasted Butternut Squash
3. Jamaican Jerk Butternut Squash Fries
4. Roasted Radicchio And Butternut Squash Salad
5. Gluten-Free Vegan Butternut Squash Muffins

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Roasted Butternut Squash with Pecans and Cranberries

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

5 from 8 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: roasted butternut squash

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6 servings

Calories: 205kcal

Equipment

• 1 casserole pan

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 butternut squash’s top and base off. Peel it, cut it into chunks, and place it in 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 the butternut squash is tender.

Nutrition

Calories: 205kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 201mg | Potassium: 597mg | Fiber: 4g | Sugar: 17g | Vitamin A: 16077IU | Vitamin C: 32mg | Calcium: 92mg | Iron: 1mg