Butternut Squash with Cranberries (Print Version)

# Ingredients:

01 - 1 large butternut squash (4-5 cups cubed).
02 - 3 tablespoons butter.
03 - 2 1/2 tablespoons brown sugar.
04 - 1 1/2 teaspoons cinnamon.
05 - 1/2 teaspoon salt.
06 - 1/2 teaspoon pepper.
07 - 1/4 teaspoon cayenne pepper (optional).
08 - 1/2 cup pecans.
09 - 1/3 cup dried cranberries.

# Instructions:

01 - Heat oven to 400°F.
02 - Melt butter. Mix in brown sugar, cinnamon, salt, pepper, and cayenne.
03 - Toss squash with 3/4 of the butter mixture. Spread on lined baking sheet.
04 - Cook for 20 minutes. Stir well.
05 - Mix pecans and cranberries with remaining butter mixture. Add to pan in single layer.
06 - Cook 10 minutes more. Stir halfway through.

# Notes:

01 - Can cut squash ahead but best roasted fresh.
02 - Add nuts later to prevent burning.
03 - Use dried cranberries not fresh.
04 - Optional cayenne adds warmth not heat.

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