Roasted Butternut Squash
Roasted butternut squash is a simple oven-baked side dish made with tender squash, warm spices, and a touch of honey.
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.
Nutrition
Notes
- Cut Squash Evenly: Uniform cubes help the butternut squash roast evenly and prevent some pieces from overcooking.
- Don’t Overcrowd the Pan: Spreading the squash in a single layer allows it to caramelize instead of steam.
- Add Cranberries Later: Adding cranberries partway through roasting keeps them soft and slightly burst without burning.
- Watch the Nuts: Pecans can toast quickly, so stir gently when adding them and keep an eye on the pan near the end.
- Adjust Sweetness to Taste: Add a drizzle of extra honey after roasting if you prefer a sweeter finish.
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