Roasted Butternut Squash with Cranberries & Pecans – A Perfect Holiday Side - Recipes by Clare

Ingredients

• 4-5 cups cubed butternut squash (1 large or 2 small squash), for a naturally sweet base.
• 3 tbsp butter (melted), for a rich and caramelized flavor.
• 2½ tbsp brown sugar, to enhance sweetness.
• 1½ tsp ground cinnamon, for warmth and spice.
• ½ tsp salt, to balance flavors.
• ½ tsp black pepper, for a hint of spice.
• ¼ tsp cayenne pepper (optional), for a subtle heat.
• ½ cup pecans (chopped), for crunch.
• ⅓ cup dried cranberries, for a touch of tartness.