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Overlay roasted butternut squash with cranberries and pecans in a white casserole dish with a silver spoon on a grey background

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 9 votes
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Course: Side Dish
Cuisine: American
Keyword: roasted butternut squash
Prep Time: 15 minutes
Cook Time: 40 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