Roasted Butternut Squash with Pecans & Cranberries for Holidays: A Festive Flavor Delight!
A delicious and festive dish featuring roasted butternut squash, crunchy pecans, and sweet cranberries, perfect for holiday gatherings.
- 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
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and black pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
- In the last 5 minutes of roasting, add the chopped pecans to the baking sheet.
- Remove from the oven and stir in the dried cranberries and maple syrup, if using.
- Serve warm as a side dish for your holiday meal.
Notes
- For added flavor, consider sprinkling some cinnamon or nutmeg on the squash before roasting.
- This dish can be made ahead of time and reheated before serving.
- Feel free to substitute walnuts for pecans if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg