Roasted Butternut Cranberries Pecans (Printable Version)

# What You'll Need:

01 - 1 large butternut squash, makes about 4 to 5 cups when diced.
02 - 3 tbsp of butter.
03 - 2 1/2 tbsp packed brown sugar.
04 - 1 and a half teaspoons ground cinnamon.
05 - Half a teaspoon of salt.
06 - Half a teaspoon of black pepper.
07 - A quarter teaspoon cayenne (optional).
08 - Half a cup of pecans.
09 - A third cup of dried cranberries.

# Preparation Steps:

01 - Crank up your oven to 400°F.
02 - Warm up the butter until it melts. Stir in the brown sugar, cinnamon, pepper, salt, and cayenne.
03 - Coat the squash cubes in 3/4 of the buttery mix. Arrange them on a parchment-covered baking tray.
04 - Pop it in the oven for 20 minutes, then give everything a good mix.
05 - Combine the pecans and cranberries with the rest of the butter mix. Spread it all over the squash in an even layer.
06 - Bake for 10 minutes more, giving it a stir halfway through.

# Additional Tips:

01 - Squash can be prepped early, but roasting it fresh is ideal.
02 - Wait to add pecans so they don’t burn.
03 - Stick to dried cranberries instead of fresh.
04 - The optional cayenne brings a subtle warmth, not heat.

Return