Kristy Cook
This 30-minute Roasted Butternut Squash with Cranberries and Pecans is easy enough to add to a weeknight meal but tasty enough to add to a holiday spread!
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PREP TIME5 minutes
COOK TIME30 minutes
TOTAL TIME35 minutes
Ingredients
- 1 large butternut squash, or 2 small (4-5 cups cubed squash)
- 3 tablespoons butter
- 2 1/2 tablespoons brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup pecans
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 400 degrees F.
- Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper, and cayenne if using.
- Toss the squash cubes in 3/4 of the melted butter mixture. Spread on a parchment paper lined baking sheet. Bake the squash 20 minutes.
- After 20 minutes, stir the squash well.
- In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer.
- Roast another 10 minutes, stirring halfway through so the pecans do not over cook.
Nutrition Information:
YIELD:
6
Amount Per Serving: CALORIES: 205TOTAL FAT: 12.5gCHOLESTEROL: 15.3mgSODIUM: 245.3mgCARBOHYDRATES: 25.3gFIBER: 3.9gSUGAR: 12.8gPROTEIN: 2g
