Roasted Butternut Squash with Cranberries and Pecans
There’s something magical about the smell of roasted butternut squash wafting through the kitchen, isn’t there? This recipe for Roasted Butternut Squash with Cranberries and Pecans has become a staple in my household, especially during fall and winter months. I remember the first time I made it for my family; it was Thanksgiving, and everyone was busy arguing over who made the best pie. Meanwhile, I quietly whisked this beauty into existence, and the moment it hit the table, it stole the show! My aunt even tried to sneak a few bites before we all sat down. A recipe that can make relatives swoon? Count me in!
This dish is perfect not just for holidays but also for any cozy dinner night. The sweet and savory combination of tender roasted squash, crunchy pecans, and tart cranberries is like a hug for your taste buds. Are you ready to bring some deliciousness into your kitchen? Let’s get right into it!
What’s in Roasted Butternut Squash with Cranberries and Pecans?
– 1 medium butternut squash (about 1 kg): The star of the dish! Choose a squash that feels heavy for its size with a smooth, creamy rind. It’s packed with vitamins A and C and adds a lovely sweetness when roasted.
– 2 tbsp olive oil: A must-have for roasting; it helps in caramelizing the squash as well as providing a heart-healthy fat. I usually go for a good quality extra virgin olive oil for added flavor.
– 1 tsp ground cinnamon: Cinnamon is a fantastic spice that adds warmth and a bit of sweet aroma. It’s a hug in a spice!
– 1/2 tsp ground nutmeg: This one brings a unique depth of flavor; it’s a little spicy but also sweet. Just be sure to use it in moderation as it can be quite strong.
– 1/2 tsp salt: Enhances the flavors of the dish. Without it, the sweetness of the squash and the fruit can get a bit lost.
– 1/4 tsp black pepper: A little bit of heat to elevate the other flavors—this is a mild but fantastic addition!
– 1 cup pecan halves: These nuts add a delightful crunch and richness. You can toast them lightly ahead of time for an even deeper flavor explosion.
– 1 cup dried cranberries: Their tartness balances the sweetness of the squash perfectly. Plus, they add a lovely pop of color!
– 2 tbsp maple syrup (optional): For those who like a “dessert-like” sweetness, this is your friend! Adjust the amount to your taste.
– Fresh parsley (optional): For a sprinkle of color and a fresh flavor note when serving!
Is Roasted Butternut Squash with Cranberries and Pecans Good for You?
Absolutely! The butternut squash is rich in vitamins A and C, which are fantastic for eye health and boosting your immune system—perfect as we head into cold and flu season. The pecans provide healthy fats and protein, while the cranberries contain antioxidants that can help fight inflammation. Plus, if you decide to use the maple syrup, it’s a natural sweetener loaded with minerals!
However, moderation is always key. The maple syrup increases the sugar content, so if you’re watching your intake, you may want to scale back or omit it. Additionally, while packed with nutrients, this dish is higher in carbohydrates due to the squash, so if you’re following a low-carb diet, keep that in mind!
Ingredients
– 1 medium butternut squash (about 1 kg), peeled and diced into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup pecan halves
– 1 cup dried cranberries
– 2 tbsp maple syrup (optional)
– Fresh parsley (optional, for garnish)
How to Make Roasted Butternut Squash with Cranberries and Pecans?
1. Preheat your oven to 200°C (400°F). This is essential for roasting; trust me, you want that caramelization magic!
2. In a large bowl, combine the diced butternut squash, olive oil, cinnamon, nutmeg, salt, and black pepper. Please, be generous while tossing to ensure every piece is evenly coated.
3. Spread the seasoned butternut squash in a single layer on a large baking sheet. You want space so that they roast properly and not steam.
4. Roast the squash in the preheated oven for about 20 minutes. Go ahead, have a little dance while you wait. The aroma will get you!
5. After 20 minutes, take the baking sheet out and stir in the pecans and cranberries. You can also drizzle maple syrup here if you’re feeling sweet.
6. Return the baking sheet to the oven and roast for an additional 15-20 minutes, until the squash is tender, caramelized, and the pecans are toasty.
7. Once done, remove from the oven and allow it to cool slightly. Trust me, you’ll want to dig in, but let it rest for a moment.
8. If you’d like, garnish with fresh parsley before serving to brighten it up.
Sweet Notes of Wisdom
– If you’re short on time, pre-cut butternut squash is often available at grocery stores. However, nothing beats the taste of fresh!
– Feeling adventurous? Add a pinch of cayenne pepper for a little heat! It’s a great contrasting flavor to the sweetness of the squash and cranberries.
– This dish works beautifully as a side for roasted chicken or as part of a vegetarian feast. The leftovers? Perfect for salads or grain bowls for lunch the next day!
You know, life is too short not to indulge in seasonal delights! I encourage you to try this Roasted Butternut Squash with Cranberries and Pecans recipe. It’s an amazing way to enjoy those fall flavors, and I promise you’ll want to make it again and again. Don’t forget to share your experiences or any funky twists you decide to implement. Happy roasting!
