Description
A delightful recipe featuring roasted butternut squash, pecans, and cranberries, perfect for fall.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and golden brown.
- In the last 5 minutes of roasting, add the chopped pecans and dried cranberries to the baking sheet.
- Remove from the oven and let cool slightly before serving.
Notes
- For added flavor, consider drizzling with maple syrup before serving.
- This dish can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg