Holiday Side Dish (Print Version)
# Ingredients:
01 -
1 large butternut squash or 2 small (4-5 cups cubed squash).
02 -
3 tablespoons butter.
03 -
2 1/2 tablespoons brown sugar.
04 -
1 1/2 teaspoon cinnamon.
05 -
1/2 teaspoon salt.
06 -
1/2 teaspoon pepper.
07 -
1/4 teaspoon cayenne pepper (optional).
08 -
1/2 cup pecans.
09 -
1/3 cup dried cranberries.
# Instructions:
01 -
Preheat the oven to 400°F.
02 -
Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper, and cayenne if using.
03 -
Toss the butternut squash cubes in 3/4 of the melted butter mixture. Spread the squash on a parchment-lined baking sheet and bake for 20 minutes.
04 -
After 20 minutes, stir the squash well.
05 -
In a separate bowl, combine the pecans and cranberries with the remaining butter mixture.
06 -
Add the pecans and cranberries to the baking sheet in a single layer with the squash.
07 -
Roast for another 10 minutes, stirring halfway through to prevent overcooking the pecans.
# Notes:
01 -
This roasted butternut squash dish with cranberries and pecans is a festive side, perfect for holiday meals or cozy autumn dinners.
02 -
The combination of sweet, savory, and slightly spicy flavors makes it a versatile accompaniment to roast meats or vegetarian mains.
03 -
Toasting the pecans and caramelizing the cranberries with the squash adds extra depth to the flavor profile.