Spiced Roasted Butternut Squash with Pecans and Cranberries

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Roasted butternut squash is a fall favorite, but with a hint of brown sugar, cinnamon, and a dash of cayenne, this recipe brings a balanced sweetness and subtle heat to the table. Topped with toasted pecans and dried cranberries, this dish offers both flavor and texture, making it perfect for festive gatherings or cozy dinners.

Ingredients

  • 1 large butternut squash (or 2 small), peeled and cubed into bite-sized pieces (about 4-5 cups)
  • 3 tablespoons butter, melted
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a hint of heat)
  • 1/2 cup pecans, roughly chopped
  • 1/3 cup dried cranberries

Instructions

  1. Prepare the Squash
    • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
    • In a large mixing bowl, combine the melted butter, brown sugar, cinnamon, salt, pepper, and cayenne (if using). Stir until well mixed.
  2. Season and Toss
    • Add the cubed butternut squash to the bowl and toss well, ensuring each piece is evenly coated with the spiced butter mixture.
  3. Roast the Squash
    • Spread the seasoned squash in an even layer on the prepared baking sheet, making sure the pieces aren’t overcrowded.
    • Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized on the edges.
  4. Add Pecans and Cranberries
    • In the last 5 minutes of roasting, sprinkle the chopped pecans over the squash on the baking sheet. This step will toast the pecans lightly, enhancing their flavor.
    • After removing the squash from the oven, immediately sprinkle the dried cranberries over the warm squash, allowing them to soften slightly.
  5. Serve Warm
    • Transfer the roasted squash to a serving dish and gently mix to distribute the pecans and cranberries evenly.
    • Serve warm as a sweet and savory side dish that pairs beautifully with both traditional and modern meals.

Conclusion

This roasted butternut squash with pecans and cranberries brings an array of flavors and textures that are sure to impress. The sweet, spiced squash is complemented by crunchy pecans and chewy cranberries, making it a memorable and delicious dish. Perfect for holiday feasts or cozy family dinners, it’s a seasonal favorite everyone will love!