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Vegan maple pecan roasted butternut squash and cranberries! Simple, clean, Thanksgiving, Christmas, fall, holiday side dish. // Rhubarbarians #sidedish #thanksgiving #christmas #holiday #vegan #butternutsquash #fallrecipe

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
Servings 8 servings
Calories 221 kcal

Ingredients

Instructions

  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!

Nutrition Facts
Maple cinnamon butternut squash with cranberries and pecans
Amount Per Serving
Calories 221 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 152mg6%
Potassium 443mg13%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 19g21%
Protein 2g4%
Vitamin A 9980IU200%
Vitamin C 21mg25%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.