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This Roasted Butternut Squash with Cranberries and Pecans is pure cozy fall happiness. You get sweetness from the squash, a tangy pop from cranberries, and a nutty crunch from pecans—all tossed in butter, brown sugar, and cinnamon. Whether it's a family dinner or a big holiday meal, this side always grabs the spotlight.
Tasty Fall Twist
This one brings autumn vibes to your table. The brown edges on the squash go so well with tart cranberries and toasted pecans. It's quick too—just half an hour and you're eating. It's perfect for last-minute weekday meals or Thanksgiving. You get lots of flavor and some healthy stuff, too.
The Essentials
- Main Hero: Four to five cups butternut squash cubes. Go for a big one if you can.
- Melty Goodness: Three tablespoons of salted butter, melted.
- Sugary Hit: Two tablespoons brown sugar, gets everything sticky and delicious.
- Cozy Kick: One teaspoon cinnamon for that classic warm flavor.
- Everyday Basics: A sprinkle of salt and pepper—go by taste.
- Extra Warmth: Add a pinch of cayenne if you like spice.
- Tangy Bite: Half a cup dried cranberries, for a burst of tartness.
- Nut Crunch: Half cup pecans, broken up or whole.
How To Throw It Together
- Finish It Up
- Once it's all cooked, scoop it into your favorite bowl, throw on some more goodies if you want, and serve right away.
- Final Add-Ins
- Mix cranberries and pecans into what’s left of the buttery mixture, scatter it on the tray, then let it all roast 10 minutes more.
- Get Roasting
- Spread everything on a tray. Roast for 20 minutes, and don’t forget to give it a toss halfway through.
- Mash Up The Flavors
- Mix up your butter, brown sugar, cinnamon, salt, and pepper. Toss most of it with the squash pieces.
- Chop That Squash
- Peel and cube your squash into chunks about an inch big. Set your oven to 400°F.
Know Your Butternut Squash
If you haven’t tried butternut squash, you’re missing out. It’s sweet and nutty kind of like a milder sweet potato. Roast it and the flavors get deep and tasty—especially with cinnamon and sweetness added in.
Quick Prep Tips
Cutting butternut squash doesn't have to be tough. Chop off both ends. If it’s rock hard, give it a minute in the microwave to soften. Use a veggie peeler, slice it in half, scoop out the seeds, then cut into cubes.
Prep in Advance
Get everything ready up to two days ahead and chill it in the fridge. After it’s baked it’ll last in the fridge three to four days, or toss it in the freezer for three months. When you want to eat, warm at 350°F and pop on a bit more butter if you want to keep things extra tasty.
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Frequently Asked Questions
- → What's an easy way to chop butternut squash?
Pop the whole squash in your microwave for 2-3 minutes. It'll soften the skin and cutting is a breeze after that.
- → Is it possible to prep early?
Dice the squash ahead of time if you want, but save roasting for later so it stays fresh and tasty.
- → Does cayenne make it spicy?
It just brings a gentle cozy kick, not real heat. Leave it out if you're not into that little warmth.
- → Can I use fresh cranberries instead of dried?
Stick with dried ones, since fresh cranberries let out too much juice and taste really tart when roasted.
- → How come pecans go in last?
They'll burn if added too early, so toss them on at the end to keep them just right while the squash cooks up soft.