Roasted Butternut Squash with Cranberries and Pecans Delight
Enjoy a delicious blend of roasted butternut squash, tart cranberries, and crunchy pecans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup cranberries, fresh or dried
- 1 cup pecans, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine butternut squash, cranberries, pecans, olive oil, salt, black pepper, and cinnamon.
- Toss until the squash is well coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender.
- Stir halfway through for even cooking.
- Serve warm and enjoy!
Notes
- For extra sweetness, add a tablespoon of honey or maple syrup.
- Check for doneness after 25 minutes to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted Butternut Squash, Cranberries, Pecans, Vegetarian, Fall Recipe