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Roasted Butternut Squash with Cranberries and Pecans

Roasted butternut squash with cranberries and pecans is baked until the squash is fork-tender and browned, with some cranberries bursting in the oven. Maple syrup adds a touch of sweetness, while toasted pecans bring crunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup fresh cranberries
  • 0.75 cup pecans chopped

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the squash with the olive oil, maple syrup, salt, and pepper.
  4. Spread the squash in a single layer on the baking sheet.
  5. Roast for 20 minutes.
  6. Stir the squash.
  7. Scatter the cranberries over the squash.
  8. Roast for 8 minutes.
  9. Scatter the pecans over the squash.
  10. Roast for 5 to 7 minutes more, until the squash is fork-tender and browned and some cranberries have burst.

Notes

For even browning, spread the squash in a single layer. Refrigerate leftovers for up to 4 days; freezing is possible, though the squash may soften when thawed. For a nut-free option, use pumpkin seeds instead of pecans.