Roasted Butternut Squash with Cranberries and Pecans: A Taste of Fall
There’s something magical about roasted butternut squash, especially when autumn rolls around. The aroma of sweet squash mingled with spices wafting from the oven just warms my heart. This Roasted Butternut Squash with Cranberries and Pecans has become an integral part of my fall family gatherings. Whenever I make it, I can’t help but stroll down memory lane, recalling the first Thanksgiving I prepared it. My kitchen was a whirlwind of spices, giggles, and a bit too much butter, but the end result was pure bliss.
What makes this dish so special? It’s a delightful blend of flavors and textures: the earthy notes of the squash, the sweetness of the cranberries, and the crunch of toasted pecans combined create something that’s both comforting and festive. Plus, it’s super easy to make! I promise you, it’ll take you from ho-hum to the culinary star of the dinner table in no time.
What’s in Roasted Butternut Squash with Cranberries and Pecans?
– 1 medium butternut squash (about 1.5 kg), peeled and diced: The star of the show! Look for ones that feel heavy for their size and have smooth skin—these are the sweetest.
– 2 tablespoons olive oil: I love using extra virgin olive oil for its rich flavor, but any good-quality olive oil will work!
– 1 teaspoon salt: Necessary for bringing out the natural sweetness of the squash. Feel free to experiment with pink Himalayan or sea salt if you want a gourmet touch.
– 1/2 teaspoon black pepper: A touch of pepper rounds out the flavors nicely. Adjust according to your spice preference.
– 1 teaspoon ground cinnamon: This adds that warm, cozy spice that’s perfect for fall. I sometimes go a little overboard with cinnamon—it’s just so good!
– 1/4 teaspoon nutmeg (optional): Nutmeg is a personal favorite of mine, but it’s completely optional. It gives a warm undercurrent that complements the cinnamon beautifully.
– 1/2 cup dried cranberries: These will add a sweet and tangy pop to the dish. I prefer using unsweetened dried cranberries, but sweetened ones can work too!
– 1 cup pecans, toasted: The toastiness of the pecans elevates this dish to new heights! You can toss them on a dry skillet for a few minutes until fragrant if you want to toast them yourself.
Is Roasted Butternut Squash with Cranberries and Pecans Good for You?
Absolutely! This dish is not only delightful but also packed with health benefits. Butternut squash is rich in vitamins A and C, which are great for your immune system and skin. It’s also high in fiber, which can help with digestion.
Now, it should be noted that while dried cranberries add a lovely flavor, they can be higher in sugar. If you’re watching your sugar intake, look for no-sugar-added options or cut back on the quantity a bit. As for the pecans, they’re a fantastic source of healthy fats and some protein, but they are calorie-dense, so just a handful is a smart serving!
Ingredients List
– 1 medium butternut squash (about 1.5 kg), peeled and diced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg (optional)
– 1/2 cup dried cranberries
– 1 cup pecans, toasted
How to Make Roasted Butternut Squash with Cranberries and Pecans?
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the diced butternut squash, olive oil, salt, black pepper, cinnamon, and nutmeg. Give it a good toss to ensure every piece is coated!
3. Spread the squash mixture in a single layer on a baking sheet lined with parchment paper. Look at that vibrant orange color—don’t you just love it?
4. Roast the squash in the preheated oven for about 25-30 minutes or until it’s tender and caramelized. Make sure to stir halfway through so everything cooks evenly.
5. In the last 5 minutes of roasting, add the dried cranberries and toasted pecans to the baking sheet. Mix gently to combine; you want those flavors to mingle beautifully.
6. Remove from the oven and let it cool slightly before serving. You’ll want to take a moment to just enjoy the earthy aroma filling your kitchen!
7. Serve warm as a side dish or toss it over a bed of greens for a vibrant salad!
Nutty Notes and Sweet Variations!
If you have any leftover butternut squash (which is a rare phenomenon around my house!), it makes a fab addition to breakfast bowls or blended into soups. Enhancing flavors can be as simple as adding a drizzle of balsamic glaze for a delightful tang! Want to give it a kick? Add a pinch of cayenne pepper for a bit of heat!
This dish pairs excellently with turkey; it adds that gourmet feel to any holiday plate. Or toss it on a bed of fresh spinach and feta for a salad that will impress anyone who takes a bite.
I hope you dive into making this dish and create some lovely memories of your own! I’d love to hear how it turns out for you—feel free to share your variations and tips! Happy cooking!
