Squash with Cranberries (Print Version)

# Ingredients:

01 - 1/2 teaspoon black pepper.
02 - 3 tablespoons unsalted butter.
03 - 4-5 cups diced butternut squash (about 1 large squash).
04 - 1/4 teaspoon optional cayenne for a little kick.
05 - 1/2 teaspoon sea salt.
06 - 1/2 cup chopped pecans.
07 - 1 1/2 teaspoons ground cinnamon.
08 - 1/3 cup dried cranberries.
09 - 2 1/2 tablespoons light brown sugar.

# Instructions:

01 - Set the oven to 400°F and let it heat up.
02 - Melt the butter and stir in the brown sugar, salt, cinnamon, pepper, and cayenne if you’re using it.
03 - Coat the squash cubes in most of the butter blend. Place evenly on a parchment-lined baking sheet.
04 - Roast in the oven for 20 minutes, then give everything a good stir.
05 - Toss the pecans and cranberries with the reserved butter mixture. Scatter them over the squash in a single layer.
06 - Bake for another 10 minutes, stirring once halfway through.

# Notes:

01 - Chop the squash ahead of time, but it tastes best cooked fresh.
02 - Hold off on adding nuts during the first bake so they don’t burn.
03 - Stick to dried cranberries; fresh ones won't work here.
04 - The cayenne adds depth without making it spicy.

Back