Pin it
Try this cozy butternut squash dish with cranberries and pecans. It's got a sweet, oven-roasted squash flavor, tangy bursts of cranberry, and crisp pecans. Melted butter, cinnamon, and brown sugar bring it all together. Whether you're throwing a family meal or hosting a fall bash, this one always gets folks talking.
Cozy Fall Twist
This one's fall in a bowl. You get golden squash chunks, toasty nuts, and pops of tart cranberry in every bite. The best part? It comes together fast, so it'll save you stress for weeknights or special meals. All goodness, no fuss, and loaded with simple, tasty stuff.
What To Grab
- Main Player: Butternut squash chopped into cubes, around one large one or four to five cups.
- Butter Base: Melt down three tablespoons salted butter.
- Sugar Hit: Toss in a couple tablespoons brown sugar.
- Cinnamon Love: Cozy it up with a teaspoon cinnamon.
- Everyday Essentials: A pinch of salt and a bit of pepper.
- Spicy Perk: Sprinkle in cayenne if you're feeling bold.
- Cranberry Burst: Half a cup of dried cranberries.
- Nuts For Crunch: Half cup pecan halves or broken bits.
We're Cooking This Up
- Final Touches
- Spoon everything into a nice bowl and serve warm with any toppings you fancy.
- Toss In The Extras
- Mix cranberries and pecans with what's left of the butter blend, scatter onto the tray, and bake ten more minutes.
- Slide Into The Oven
- Layer out on a tray, bake for twenty minutes, stirring partway through so nothing burns.
- Mix Up The Flavors
- Combine melted butter, cinnamon, sugar, salt, and pepper, then coat most of it over the squash cubes.
- Start Chopping Squash
- Get your oven hot at 400°F and cut that squash into chunky cubes after peeling it.
All About Butternut
Never tried butternut squash? You're missing out. It's a little sweet, a touch nutty, and kind of like sweet potatoes. Roasting really brings out those yummy notes, especially when you throw in sugar and cinnamon.
Easy Peasy Prep Tips
Squash looking tricky? Take off both ends first. If it's stubborn, microwave for a minute to soften. Grab your veggie peeler for the skin, split it in half, scoop out the seeds, then cut it into bite-sized bits.
Prep It Early
This one lets you get ahead. You can chop it up two days in advance and chill in the fridge. Already baked? It'll keep in the fridge three to four days or pop it in the freezer for three months. Ready to eat? Just reheat at 350°F, maybe add a little butter to freshen it up.
Pin it
Frequently Asked Questions
- → What’s the easiest way to cut butternut squash?
Microwave the whole squash for a couple of minutes to soften the skin. It’ll make peeling and cutting much easier.
- → Can I prepare this ahead of time?
Chop the squash in advance, but for the freshest results, roast it right before serving.
- → Will cayenne make it spicy?
No, it gives a gentle kick of warmth, but you can leave it out if you’d rather not have it.
- → Can I use fresh cranberries?
Stick to dried ones. Fresh cranberries are too tart and release too much moisture while cooking.
- → Why add pecans near the end?
This keeps them from burning while ensuring the squash roasts fully.