Roasted Butternut Squash with Cranberries & Pecans – A Perfect Holiday Side

Name: Roasted Butternut Squash with Cranberries & Pecans – A Perfect Holiday Side
Total time: 40 min
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.

recipesbyclare.com

This roasted butternut squash dish, with cranberries and pecans, is a perfect blend of sweet and savory for any holiday table.

View full recipe on recipesbyclare.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.

Share this recipe:

Cooking tools:

Oven
Mixing bowl
Measuring cup
Measuring spoon
Baking sheet
Parchment paper
Spoon
Kitchen scale
Spatula
Chef's knife
Cutting board

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.