Ah, butternut squash! Is there anything quite as versatile and delicious? I remember the first time I tried roasted butternut squash—it was at a fall gathering, and I was instantly smitten by its sweet, nutty flavor and cozy texture. Now, this dish has become a staple in my kitchen, perfect for everything from casual weeknight dinners to festive feasts with family and friends. The combination of roasted butternut squash with the tartness of cranberries and the crunch of pecans is simply irresistible! Plus, it adds such a vibrant splash of color to any table.
And let’s not forget how easy it is to make! Seriously, if you can chop some squash (and even if you can’t, I hear grocery stores sell it pre-diced these days), you can whip this up in no time! So, gather around—I can’t wait to share how to elevate your dinner table with this delightful Roasted Butternut Squash with Cranberries and Pecans dish.
What’s in Roasted Butternut Squash with Cranberries and Pecans?
Butternut Squash: The star of the show! Its sweet, nutty flavor shines through once roasted. Just peel, dice, and you’re ready to go!
Cranberries: Fresh or dried, these gems add a lovely tartness that balances out the sweetness of the squash. I often opt for dried cranberries for their chewy texture.
Pecans: These nuts bring a nice crunch and a slightly buttery flavor. They’re rich in healthy fats, which make them a fantastic addition.
Olive Oil: This is your go-to for roasting! It aids in achieving that caramelization while keeping everything tender.
Maple Syrup: A drizzle of this not only sweetens the dish but also adds a beautiful glossiness. Go for the pure stuff if you can; it makes a real difference!
Salt: Just the right pinch enhances all the flavors, bringing everything together, and I always recommend kosher salt for its texture and ease in measuring.
Cinnamon: A touch of warm spice that complements the sweetness of the butternut squash perfectly.
Black Pepper: A little goes a long way! It kicks up the flavor and balances out the sweetness.
Fresh Parsley: This is optional, but a sprinkle of fresh parsley at the end adds a bright, fresh touch and makes it picture-perfect!
Is Roasted Butternut Squash with Cranberries and Pecans Good for You?
Oh, absolutely! This dish isn’t just a feast for your eyes; it’s nourishing too!
Butternut Squash: This little beauty is rich in vitamins A and C, making it great for your immune system and skin health. Plus, it’s high in fiber to keep things moving smoothly.
Cranberries: These powerhouses are packed with antioxidants and can help with urinary tract health. They also have anti-inflammatory properties, which is a bonus!
Pecans: Loaded with healthy fats, they can help lower bad cholesterol levels. They’re also a source of protein, making this dish quite satisfying.
Overall, this recipe is great for a balanced diet when enjoyed in moderation. Just be mindful of the maple syrup if you’re watching sugar intake—although, come on, who’s counting during the holidays?
Ingredients List
– 1 medium butternut squash, peeled and diced into cubes
– 1 cup fresh or dried cranberries
– 1/2 cup pecans, roughly chopped
– 3 tablespoons olive oil
– 3 tablespoons maple syrup
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon black pepper
– Fresh parsley for garnish (optional)
This recipe serves about 4 people—perfect for a family gathering or just a cozy night in!
How to Make Roasted Butternut Squash with Cranberries and Pecans?
1. First things first, preheat your oven to 400°F (200°C). You want it nice and toasty for roasting!
2. In a large mixing bowl, combine the diced butternut squash with olive oil, maple syrup, salt, cinnamon, and black pepper. Toss well to ensure the squash is evenly coated. Isn’t it beautiful already?
3. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Make sure they’ve got some breathing space—nobody likes soggy squash!
4. Roast in the preheated oven for about 25 minutes. Midway, give them a stir to ensure even roasting. Look for that golden caramelization to develop—that’s the magic!
5. In the last 5 minutes of roasting, toss in the cranberries and pecans. This is where the fun happens—the cranberries plump up, and the pecans get nice and toasty.
6. Once done, take the baking sheet out of the oven and let it cool for a few minutes. It’s tempting—I know!
7. Transfer the roasted butternut squash, cranberries, and pecans to a decorative serving bowl, allowing those vibrant colors to shine brightly.
8. If you’re feeling fancy, garnish with fresh parsley and serve warm.
Serving Suggestions to Spice Things Up!
– This roasted delight pairs wonderfully with roasted meats like turkey or chicken—just picture it on a holiday table!
– For a vegetarian option, serve it over a bed of mixed greens for a hearty salad, topped with feta or goat cheese for a creamy contrast.
– And if you want a sweet touch, drizzle a little extra maple syrup over the top just before serving.
I truly hope you give this Roasted Butternut Squash with Cranberries and Pecans a try! It’s sure to warm your heart and belly, just like it does for me. Don’t forget to share your experience—I’d love to hear how it turned out! Happy cooking, my friend!
