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Here's a seriously tasty dish: Roasted Butternut Squash with tangy cranberries and crunchy pecans. Total fall vibes. You get that sweet, oven-roasted squash tossed with tart fruit and toasted nuts. They're all cozied up with cinnamon, brown sugar, and melted butter. Whether you're serving this for the holidays or just keeping it chill at home, everyone grabs seconds.
Cozy Fall Favorite
Honestly, this one tastes like autumn in every bite. Butternut squash caramelizes with juicy cranberry pops and toasted pecans. It's ready in half an hour, so it's great for busy weeknights or a big family feast. Plus, you get a bunch of healthy stuff in one pan.
Gather These
- Main Thing: Big butternut squash peeled and chopped (about 4–5 cups).
- Buttery Goodness: Melted salted butter, about 3 tablespoons.
- Tiny Bit of Heat: Cayenne pinch, totally up to you.
- Crunch Factor: Pecans, a half cup, chopped or whole.
- Sweet Helper: Brown sugar, 2 tablespoons to get those edges golden.
- Classic Season: Sprinkle salt and pepper, as much as you want.
- Tart Bites: Dried cranberries, use a half cup.
- Warm Kick: A teaspoon of cinnamon for coziness.
Jump In and Cook
- Dive Into Toppings
- Take cranberries and pecans, mix with the last bit of butter, toss 'em on the pan, and send back to the oven for the final 10 minutes.
- Plate and Enjoy
- Scoop it all into your favorite bowl, toss on extra toppings if you feel fancy, and serve everything while it's hot.
- Get Roasting
- Dump it on a tray, roast for 20 minutes at 400°F, and give everything a quick shake in the middle.
- Toss It Up
- Stir the squash cubes with cinnamon, brown sugar, melted butter, salt, and pepper. Keep a little butter for later.
- Peel and Chop
- Slice the squash into cubes (about 1-inch each) and heat oven to 400°F to get things going.
Why Butternut Rocks
Not tried butternut before? Get ready—it's got a sweet taste, almost like a nuttier sweet potato. Roasting makes it even richer and tastier, especially with some spice and sweetness thrown in.
Easy Prep Tricks
Slicing butternut squash looks tough, but it isn't! Lop off the ends, microwave a bit if it's super tough, then use your veggie peeler. Cut it down the middle, scoop out seeds, and chop into even cubes.
Get Ahead of the Game
Want to save time? Slice and stash this mix up to two days early in the fridge. Already cooked? It'll be good 3-4 days cold, or freeze for 3 months. Warm it back up at 350°F and add butter so it doesn't dry out.
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Common Questions
- → What's the trick for cutting butternut squash?
Give the whole squash a quick poke-and-nuke for a couple minutes. Microwaving softens it up just enough so slicing and peeling don’t turn into a workout.
- → Is it OK to prep in advance?
You can chop the squash ahead of time, but hold off on roasting till you’re ready to eat. That way, it stays tasty and crisp.
- → Will the cayenne really be spicy?
It mostly brings gentle warmth, not heat. Feel free to skip if you’re not into it, though.
- → Can I use fresh cranberries?
Use dried ones. Fresh cranberries turn too sour and leak a lot of juice, which messes up the texture.
- → Why toss nuts in later?
Pecans burn fast if they go in too soon. Let the squash do its thing first, then chuck the pecans in at the end for perfect crunch.