Roasted Butternut Squash with Cranberries and Pecans (Print version)
Tender roasted butternut squash tossed with maple, dried cranberries, toasted pecans, orange, and herbs for a colorful holiday side.
# Ingredients:
For the roasted squash
01 -
2 1/2 lb (1.1 kg) butternut squash, peeled, seeded, and cut into 1-inch cubes, about 6 cups
02 -
2 tablespoons olive oil
03 -
2 tablespoons pure maple syrup
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon ground cinnamon
06 -
1/4 teaspoon black pepper
07 -
1/8 teaspoon cayenne pepper, optional
08 -
1 teaspoon finely chopped fresh rosemary
For finishing
09 -
3/4 cup (85 g) pecan halves or roughly chopped pecans
10 -
1/2 cup (65 g) dried cranberries
11 -
1 teaspoon finely grated orange zest
12 -
1 tablespoon fresh orange juice
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
02 -
In a large bowl, toss the squash with olive oil, maple syrup, salt, cinnamon, black pepper, cayenne if using, and rosemary until evenly coated.
03 -
Spread the squash in a single layer on the baking sheet. Roast for 20 minutes, until the undersides begin to brown.
04 -
Stir the squash, scatter the pecans over the pan, and roast for 8-10 minutes more, until the squash is tender and caramelized at the edges.
05 -
Transfer the hot squash and pecans to a serving bowl. Toss with dried cranberries, orange zest, orange juice, and parsley. Taste and adjust salt before serving warm.
# Good to know:
01 -
Best served warm, but it can sit at room temperature for about 30 minutes before serving.
02 -
Use two sheet pans when doubling the recipe so the squash can brown.