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Sweet meets savory in this colorful Butternut Squash dish with Cranberries and Pecans. It's a standout side that brings together soft, caramelized squash, tangy cranberries, and crispy pecans - just right for fall family dinners or your holiday table.
What You'll Need
- Butternut Squash (1 large or 2 small, cubed): This veggie has a gentle nutty flavor that turns wonderfully tender and sweet when roasted.
- Butter: Gives everything a nice richness and helps all those yummy seasonings stick to the squash.
- Brown Sugar: Brings out the natural sweetness in the squash and creates that lovely caramelized finish.
- Cinnamon: Adds a cozy warmth that works really well with butternut squash.
- Salt and Pepper: Cuts through the sweetness and makes all the other flavors pop.
- Cayenne Pepper (optional): Just a touch can add some gentle heat that works against the sweetness.
For The Topping
- Pecans: When they're toasted up, they give a wonderful crunch that's totally different from the soft squash.
- Dried Cranberries: These little gems add a zingy tartness that works against the sweetness of the sugar and squash.
How To Make It
- Step 1: Get Your Oven Hot
- Turn your oven up to 400°F (200°C) so it's good and ready for even roasting.
- Step 2: Mix Your Seasonings
- Melt your butter in a small bowl. Mix in the brown sugar, cinnamon, salt, pepper, and cayenne (if you want some kick).
- Step 3: Coat The Squash
- Grab a big bowl and toss your butternut cubes with about 3/4 of your butter mixture, making sure every piece gets some love.
- Step 4: Set Up For Roasting
- Put some parchment on your baking sheet and spread out the squash pieces so they aren't crowded together.
- Step 5: First Round Of Cooking
- Stick the tray in your hot oven and let it cook for 20 minutes so the squash can start to soften up and get those tasty brown edges.
- Step 6: Get The Toppings Ready
- While that's happening, grab another bowl and mix your pecans and cranberries with what's left of your butter mixture.
- Step 7: Finish It Off
- Pull out your tray after 20 minutes, give the squash a stir, and scatter your pecan-cranberry mix all over. Put it back in for 10 more minutes, but stir halfway through so the nuts don't burn.
Serving Suggestions & Storage
- This squash tastes best when it's fresh and warm, right out of the oven. It'll shine at holiday meals or make any weeknight dinner feel special.
- If you want, toss some fresh rosemary or thyme on top for extra flavor and a pretty look.
- Got leftovers? They'll keep in a sealed container in your fridge for about 3 days.
- When you want to eat them again, warm up in a 350°F oven for around 10 minutes to keep that nice roasted texture.
Quick Tips
- Using frozen squash? Make sure you thaw it completely and pat it dry before cooking or it'll turn out soggy.
- A little drizzle of maple syrup or honey right before the final cooking time can make everything extra caramelized and delicious.
- Don't skip the parchment paper - it'll save you tons of scrubbing time afterward.
Pro Chef Advice
- Ina Garten always says to keep veggies in one layer when roasting - that's how you get those tasty browned bits instead of steamed food.
- Bobby Flay loves adding just a tiny bit of cayenne to sweet dishes - it doesn't make them spicy, just more interesting.
- Martha Stewart always reminds cooks to stir halfway through roasting so everything cooks evenly and delicate things like nuts don't burn.
What Makes This Special
- You'll get an amazing mix of sweet, savory, and just a hint of spice that's perfect for special dinners or family get-togethers.
- The whole thing comes together with basic ingredients but looks and tastes fancy enough for company.
- Every bite gives you something different - soft squash, chewy cranberries, and crunchy pecans make it way more exciting than ordinary sides.
Mix It Up
- Can't do nuts? Try pepitas or sunflower seeds instead for that same satisfying crunch.
- Skip the brown sugar and use real maple syrup for a deeper, more natural sweetness.
- After it's done cooking, crumble some feta or goat cheese on top for a creamy, tangy twist.