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


  • 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


  1. Preheat the oven to 400 degrees F.
  2. Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper, and cayenne if using.
  3. 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.
  4. After 20 minutes, stir the squash well.
  5. 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.
  6. Roast another 10 minutes, stirring halfway through so the pecans do not over cook.

Nutrition Information:


Amount Per Serving: CALORIES: 205TOTAL FAT: 12.5gCHOLESTEROL: 15.3mgSODIUM: 245.3mgCARBOHYDRATES: 25.3gFIBER: 3.9gSUGAR: 12.8gPROTEIN: 2g

By Admin

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