Let me share this incredible Roasted Butternut Squash with Cranberries and Pecans that's pure fall comfort on a plate. It's the perfect balance of sweet roasted squash tart cranberries and crunchy pecans all wrapped up in brown sugar cinnamon and butter. Whether you're making it for a cozy family dinner or holiday gathering this dish always steals the show.
Fall Flavors Made Easy
Y'all this recipe is autumn magic. Those caramelized squash pieces with bursts of cranberry and toasted pecans create the most amazing flavor combination. I love that it only takes 30 minutes and works just as well for Tuesday night dinner as it does for Thanksgiving. Plus it's loaded with good-for-you ingredients.
What You Need
- The Star: Four to five cups cubed butternut squash about one large squash.
- Rich Base: Three tablespoons melted salted butter.
- Sweet Touch: Two tablespoons brown sugar for caramelizing.
- Warm Spice: One teaspoon cinnamon adds cozy flavor.
- Basic Magic: Salt and pepper to taste.
- Optional Kick: Pinch of cayenne if you like heat.
- Tart Joy: Half cup dried cranberries.
- Crunchy Finish: Half cup pecans whole or pieces.
Let's Make It Together
- Start With Squash
- Peel and cut your squash into one-inch cubes get that oven nice and hot at 400°F.
- Season Everything
- Mix butter brown sugar cinnamon and seasonings toss most with the squash.
- Time to Roast
- Spread on your baking sheet roast 20 minutes giving it a stir halfway.
- Add The Goodies
- Toss cranberries and pecans with remaining butter mix add to pan roast 10 more minutes.
- Ready to Serve
- Put it all in a pretty dish add extra toppings if you like serve it warm.
About Butternut Squash
If you're new to butternut squash you're in for a treat. It's naturally sweet and nutty kind of like sweet potatoes. When you roast it those flavors get even better especially with warm spices and a touch of sweetness.
Tips For Easy Prep
Don't let cutting butternut squash intimidate you. Cut off the ends first and if it's super hard give it a quick zap in the microwave. Peel it with a veggie peeler slice it down the middle scoop out the seeds then cut into nice even cubes.
Make It Ahead
You can prep this beauty up to two days early and keep it in the fridge. Already cooked? It'll stay good for 3-4 days refrigerated or freeze it for up to 3 months. When you're ready to eat just warm it up in a 350°F oven adding a touch of butter to keep it perfect.
Frequently Asked Questions
- How do I cut butternut squash easily?
Pierce and microwave whole squash for 2-3 minutes to soften slightly. This makes it easier to cut and peel.
- Can I make this ahead?
You can cube the squash ahead, but for best texture and flavor, roast just before serving.
- Is the cayenne pepper noticeable?
It adds a very subtle warmth rather than heat, but you can skip it if preferred.
- Can I substitute fresh cranberries?
Stick with dried cranberries as fresh ones would be too tart and release too much moisture while roasting.
- Why add nuts at the end?
Adding pecans later prevents them from burning while allowing the squash enough time to cook through.