Sweet Roasted Butternut Cranberries (Print Version)

# Ingredients:

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

# Instructions:

01 - Set your oven to 400°F and let it warm up.
02 - Melt the butter, then stir in pepper, salt, cayenne, cinnamon, and brown sugar.
03 - Coat the cubed squash in most of the buttery mix. Arrange it on a baking sheet with parchment underneath.
04 - Pop it in the oven for 20 minutes, then give it a good stir.
05 - Take the leftover butter mix, stir in the cranberries and pecans, and sprinkle it all over the pan.
06 - Put it back in the oven for another 10 minutes. Stir halfway for even cooking.

# Notes:

01 - Cutting squash ahead works, but roast it just before eating for best results.
02 - Save the nuts for later in the process to avoid burning.
03 - Stick to dried cranberries—not fresh ones.
04 - If using cayenne, it adds a bit of warmth instead of full-on spice.

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