Roasted Butternut Squash
Roasted Butternut Squash is a simple side dish that is flavorful and healthy for you, featuring butternut squash roasted together with fresh cranberries, pecans, honey, and warm spices.
Ingredients
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the cubed butternut squash, honey, olive oil, cinnamon, and nutmeg. Toss well to ensure the squash is evenly coated.
- Spread the seasoned squash in an even layer on the prepared baking sheet. Bake for 20 minutes.
- Remove the baking sheet from the oven. Add the fresh cranberries and chopped pecans to the squash, tossing gently to combine. Return the sheet to the oven.
- Roast for an additional 10–15 minutes, or until the squash is tender and the cranberries have softened and slightly burst.
Notes
-
- Cut squash evenly: Uniform cubes (about 1-inch) help the squash roast evenly and avoid overcooked edges or underdone centers.
- Use a large pan: Spread everything in a single layer to avoid steaming. Overcrowding the pan will make the squash soft instead of caramelized.
- Don’t skip the second roast: Adding cranberries and pecans halfway through keeps the nuts from burning and lets the cranberries soften just enough.
- Adjust sweetness: If you prefer less sweet, reduce the honey slightly. For more sweetness, drizzle extra honey over the finished dish before serving.
- Make it nut-free: Omit pecans or substitute with pumpkin seeds (pepitas) for crunch without the allergens.
- Serving suggestion: Great warm, but also tasty at room temperature, ideal for holiday buffets or potlucks.
- Add herbs for contrast: A sprinkle of chopped fresh thyme or rosemary after roasting adds a savory touch that balances the sweetness.
- Try other squash: This recipe works with acorn squash or delicata squash, just adjust roasting time depending on size and density.
