Best Roasted Butternut Squash with Cranberries & Pecans

Introduction

There’s something magical about a dish that brings warmth, color, and joy to the table—especially during the holidays. If you’re craving a side that feels both comforting and celebratory, this Festive Roasted Butternut Squash with Cranberries and Pecans delivers. Imagine tender, caramelized squash paired with tart cranberries and crunchy pecans, all kissed with savory-sweet spices. Whether you’re hosting a dinner party or simply treating yourself, this recipe turns humble ingredients into a showstopper. Best of all, it’s as easy to make as it is delicious.

Festive Roasted Butternut Squash with Cranberries and Pecans is more than just a side dish—it’s a celebration of seasonal flavors. The natural sweetness of roasted butternut squash balances perfectly with the tangy pop of cranberries, while toasted pecans add a satisfying crunch. This dish shines at holiday gatherings, but it’s versatile enough for weeknight meals or meal prep. Plus, it’s packed with nutrients, making it a guilt-free indulgence. If you love vibrant, wholesome recipes, you’ll appreciate how this one aligns with our philosophy of simple, crowd-pleasing food. For more seasonal inspiration, check out our favorite autumn salads or explore healthy holiday sides to round out your menu.

Why I Love This Recipe

This recipe holds a special place in my heart because it reminds me of cozy family gatherings. My grandmother used to roast butternut squash with a sprinkle of cinnamon, and the aroma would fill the entire house. Over the years, I’ve added cranberries and pecans for extra texture and festivity, making it a modern twist on a nostalgic favorite. Every time I make Festive Roasted Butternut Squash with Cranberries and Pecans, it feels like honoring tradition while creating new memories. It’s the kind of dish that brings people together—and isn’t that what cooking’s all about?

Health and Nutrition

Why it’s good for your body

Festive Roasted Butternut Squash with Cranberries and Pecans packs a powerful nutritional punch. First, butternut squash delivers a hefty dose of vitamin A, which supports vision and immune health. Meanwhile, cranberries add antioxidants that fight inflammation, and pecans provide heart-healthy fats. Together, these ingredients create a dish that’s as nourishing as it is delicious.

Additionally, this recipe offers a fantastic fiber boost. Fiber keeps digestion smooth and helps maintain steady energy levels. Because Festive Roasted Butternut Squash with Cranberries and Pecans combines complex carbs, healthy fats, and plant-based nutrients, it’s a smart choice for sustained vitality. Plus, the natural sweetness of roasted squash means you won’t need excessive added sugars.

Finally, the dish shines with versatility. Whether you serve it as a side or a main, Festive Roasted Butternut Squash with Cranberries and Pecans fits seamlessly into balanced meals. The pecans add crunch and protein, while the cranberries contribute a tangy contrast. Ultimately, this recipe proves that wholesome eating can still feel indulgent.

How it fits in a healthy lifestyle

Festive Roasted Butternut Squash with Cranberries and Pecans aligns perfectly with a heart-healthy diet. The pecans contain monounsaturated fats, which support cholesterol balance, and the squash offers potassium to help regulate blood pressure. For gluten-free eaters, this dish is a naturally safe option that doesn’t sacrifice flavor.

If you’re meal prepping, this recipe stores well and pairs beautifully with proteins like roasted chicken or tofu. It’s also a great way to add more plant-based variety to your week. For more gluten-free inspiration, check out our gluten-free meal prep ideas.

Even on busy nights, Festive Roasted Butternut Squash with Cranberries and Pecans comes together quickly. Roasting maximizes flavor with minimal effort, making it ideal for weeknight dinners. Want more simple, nutrient-packed recipes? Explore our quick healthy dinners for additional ideas.

Festive Roasted Butternut Squash with Cranberries and Pecans

Author: Chef Mia

Print Recipe

Description

A sweet and savory roasted butternut squash dish with tart cranberries and crunchy pecans, perfect for holiday gatherings.

Ingredients

Scale

For the Crust:

1 medium butternut squash, peeled and cubed

1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
2 tablespoons olive oil

1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C).
In a large bowl, toss butternut squash cubes with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.

Spread the squash in a single layer on a baking sheet. Roast for 25 minutes, stirring halfway through.
Add cranberries and pecans to the baking sheet and roast for an additional 5 minutes until squash is tender and pecans are toasted.
Remove from oven and serve warm.

Notes

You can customize the seasonings to taste.

How to Prepare This Dish

Steps and time-saving tips

Start by preheating your oven to 400°F to ensure it’s ready when you are. While it heats, peel and cube the butternut squash into even 1-inch pieces—this helps them roast uniformly. Toss the squash in a large bowl with olive oil, maple syrup, salt, and a pinch of cinnamon for warmth. Spread the pieces in a single layer on a parchment-lined baking sheet to prevent sticking and promote crisp edges. Roast for 25 minutes, then flip the squash halfway through for even browning. Meanwhile, toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring often to avoid burning. Once the squash is tender and caramelized, transfer it to a serving dish and sprinkle with dried cranberries and toasted pecans. For a finishing touch, drizzle with a little extra maple syrup and a sprinkle of flaky sea salt. If you’re short on time, prep the squash the night before and store it covered in the fridge—just add 2-3 extra minutes to the roasting time. This Festive Roasted Butternut Squash with Cranberries and Pecans shines as a side dish or a hearty salad base.

and-learned-from">Mistakes I’ve made and learned from

I once rushed the roasting step and overcrowded the baking sheet, which steamed the squash instead of crisping it. Now I always leave space between pieces—trust me, it’s worth using two trays if needed. Another time, I skipped toasting the pecans, and their flavor fell flat. Toasting unlocks their richness, so don’t skip it! If you’re new to working with squash, my guide on knife skills makes peeling and cubing safer. Also, if your cranberries seem too dry, try plumping them in warm water for 10 minutes, a trick I picked up from my holiday ingredient hacks post. Small adjustments make all the difference!

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n-and-variations">Cultural Connection and Variations

Where this recipe comes from

Festive Roasted Butternut Squash with Cranberries and Pecans feels like a love letter to autumn and winter gatherings. Its roots weave through North American traditions, where squash has long been a staple for Indigenous communities. Early settlers embraced it too, pairing it with cranberries, a native fruit, and pecans, which thrive in the South. Over time, families adapted the dish—some adding maple syrup for sweetness, others tossing in rosemary for earthy depth.

In the Mediterranean, you might find a similar roast with olives and feta, while Caribbean versions often include warming spices like allspice or nutmeg. My grandmother, however, always insisted on a splash of orange juice to brighten the flavors. No matter the variation, Festive Roasted Butternut Squash with Cranberries and Pecans carries that cozy, communal spirit—perfect for potlucks or holiday tables where stories and seconds are shared freely.

How it fits in today’s cooking

Today, this dish bridges nostalgia and modern ease. Busy cooks love it for meal prep, roasting a big batch to pair with weeknight grains or sheet-pan chicken dinners. Health-conscious eaters appreciate its vibrant nutrients, while food bloggers riff on it—swapping pecans for walnuts or cranberries for pomegranate seeds. During the holidays, it’s a star side dish that effortlessly complements plant-based mains or classic roast turkey.

What keeps Festive Roas

ted Butternut Squash with Cranberries and Pecans timeless? Its flexibility. Whether you’re hosting a festive feast or craving a simple seasonal bite, this recipe adapts without losing its soul. And honestly, that’s the kind of dish we all need more of—one that feels both familiar and fresh, year after year.

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Taste and Texture

What makes it delicious

Festive Roasted Butternut Squash with Cranberries and Pecans delivers a symphony of flavors and textures in every bite. The squash caramelizes into a velvety, sweet base with earthy undertones, while the cranberries burst with tangy brightness. Toasted pecans add a satisfying crunch, and a drizzle of maple syrup ties everything together with warm, buttery richness. As it roasts, the dish fills your kitchen with an irresistible aroma—hints of cinnamon, nutmeg, and brown sugar mingling with the natural sweetness of the squash. Each forkful balances creamy, crisp, and chewy elements, making Festive Roasted Butternut Squash with Cranberries and Pecans a holiday standout.