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 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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 the prepared baking sheet. Roast for 25 minutes, stirring halfway through.
- Remove from oven and sprinkle cranberries and pecans over the squash. Return to oven for 5 more minutes.
- Transfer to a serving dish and serve warm.
Notes
You can customize the seasonings to taste.