Roasted Butternut Squash with Maple Pecans & Cranberries is a wonderful, light dish that’s healthy, filling and flavorful.
Aside from salads, roasting is almost always the best way to enjoy vegetables. It crisps up the exterior and enhances the flavors through caramelization. It’s also a nice “set it and forget it” option if you’re preparing other components of a meal.
This roasted butternut squash recipe offers a nice balance of flavors. The pecans aren’t drenched in maple syrup; it’s a light coating to add a touch of sweetness, along with salt and pepper to add spice and heat. The raw cranberries add tartness and acidity, but they can be omitted.
I’ve included instructions for how to cut the butternut squash, but if you’ve never done so before and find it confusing, you might be happier using an online tutorial with photos.
The key is to use a very sharp knife. It might sound contradictory, but trust me- a dull knife is much more likely to cause injury when dealing with firm produce such as winter squash.
More Butternut Squash Recipes
Love this roasted butternut squash recipe? You may also like my Roasted Butternut Squash Soup with Spiced Pistachios! For a great party appetizer, try my Butternut Squash Galette with Goat Cheese and Sage.
Roasted Butternut Squash with Maple Pecans and Cranberries
Ingredients
- 1 tablespoon maple syrup
- 1 tablespoon + 1 teaspoon extra virgin olive oil, divided
- 1 cup raw pecans
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1 medium butternut squash (approximately 2 pounds)
- 1/2 cup fresh cranberries, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil.
- In a small bowl, briefly stir or whisk together the maple syrup and 1 teaspoon olive oil. Place the pecans on the baking sheet, toss with the syrup mixture and spread in a single layer. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly on top.
- Roast the pecans for 12 minutes, stirring and gently turning over every 4 minutes, until fragrant and golden. Set aside and allow to cool.
- Turn the oven up to 450 degrees F and line a separate baking sheet with foil (or move the pecans to a plate while they cool, and use the same baking sheet with clean foil).
- Cut off the ends of the butternut squash and use a vegetable peeler to remove the tough skin. Carefully and with a very sharp knife, slice it in half. Cut each of these pieces in half again. Remove and discard the seeds, then cut the squash into approximately 1-inch pieces.
- Place the butternut squash on the prepared baking sheet and toss with 1 tablespoon olive oil. Spread in a single layer, and then sprinkle 1 teaspoon salt and 1/2 teaspoon pepper on top. Roast for 15 minutes, and then stir the squash, gently flipping pieces over so they cook evenly on both sides. Cook for an additional 10-15 minutes, until tender and lightly caramelized.
- Serve the squash with maple pecans (either coarsely chopped or whole) and chopped fresh cranberries on top. You can either plate one large serving bowl with all 3 components or layer them in individual bowls.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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PatisserieMakesPerfect says
This looks delicious – I’ve never had nuts with butternut squash before.The maple roasted pecans sound amazing.
Lovely pictures.
foodnessgracious says
Crystal clear pics..looks so awesome!!!
What should I eat for breakfas says
You made me curious…
Laura Dembowski says
I love roasting vegetables. I made cauliflower steaks with onions and grapes the other night. Fruit is great roasted too. Love the addition of the raw cranberries here.
Tutti Dolci says
I love roasted butternut squash and that touch of maple is perfect!
Nicole Fraser says
I just discovered your blog, and have spent the past 20 minutes, gawking at all your amazing photos. So impressive! I love your site.
Tori Cooper says
A perfect side dish for the cold seasons! This is gorgeous!
Jennifer @ Seasons and Suppers says
I could eat this absolutely every night! Love the combination of flavours!
Lauren @ CGM says
Um, I could slap an egg on this and cal this brunch! Looks flipping delicious!
Tida says
I usually do this with dried cranberries. I never thought to do this with fresh ones, haha. The crunch and tart makes this dish even better! I also add chopped shallots with the butternut squash while baking. Yum!
Aliza says
How do you think it would be if you roasted the fresh cranberries with the squash too?? (Maybe just at the end?) Or is the crunchiness of the cranberries nice? Would they get sweeter if roasted?
Jennifer Farley says
Hi Aliza, great question! I like the crunch of the roasted cranberries, but fruits and veggies always taste better roasted. I say go for it! I’d give them a light coating of olive oil and add them in the last 10-15 minutes, shaking the pan a couple times to make sure they roast evenly. That’s similar to how I roast blueberries. Let me know how it turns out!
Aliza Schiff says
Thanks for the reply! I will try some of both (the fresh ones sound nice too!) and let you know how it turns out! I had been searching for unsweetened dried cranberries and have never seen them in a store – so using fresh and/or roasting fresh ones seems like a perfect way to get around that problem! Thanks for this recipe — I am really excited to make it for Thanksgiving.