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.