Roasted Butternut Squash with Cranberries and Pecans (Easy Holiday Side) - My Home Made Recipe

Ingredients

• 2 1/2 lb (1.1 kg) butternut squash, peeled, seeded, and cut into 1-inch cubes, about 6 cups
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper, optional
• 1 teaspoon finely chopped fresh rosemary
• 3/4 cup (85 g) pecan halves or roughly chopped pecans
• 1/2 cup (65 g) dried cranberries
• 1 teaspoon finely grated orange zest
• 1 tablespoon fresh orange juice
• 2 tablespoons chopped fresh parsley