Maple cinnamon butternut squash with cranberries and pecans

Vegan roasted maple cinnamon butternut squash! Loaded with cranberries and pecans. The perfect holiday side dish for your Thanksgiving table!

Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 small butternut squash. Peeled, seeded, and cubed. About 7 cups.
  • 3 Tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 cup fresh cranberries
  • 1 cup whole pecans
  • 1/2 cup pure maple syrup


  1. Preheat oven to 400 degrees F. Toss the butternut squash cubes with the brown sugar, cinnamon, olive oil, and sea salt. Spread evenly in a 2 or 3 quart baking dish. Bake for 10 minutes.

  2. Remove from the oven and stir the butternut squash. Evenly sprinkle on the cranberries and the pecans. Then evenly drizzle on the maple syrup. Return to the oven and bake for an additional 15-20 minutes, or until squash is fork tender. Stir together before serving. Enjoy!