Description
A cozy roasted butternut squash dish featuring sweet cranberries and crunchy pecans, perfect for any autumn gathering.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup cranberries (fresh or dried)
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash with olive oil, maple syrup (if using), cayenne pepper, salt, and pepper.
- Spread the squash in a single layer on a baking sheet.
- Roast in the preheated oven for about 20 minutes.
- Add the cranberries and pecans to the baking sheet, and toss to combine.
- Roast for an additional 10-15 minutes, or until the squash is tender and caramelized.
- Remove from the oven and adjust seasoning if necessary.
- Garnish with fresh herbs before serving.
Notes
Consider using parchment paper for easier cleanup. Toasting the pecans lightly before adding can enhance their flavor.
