Maple roasted butternut squash with cranberries and pecans

Butternut squash with cranberries and pecans in a white dish

Maple roasted butternut squash with cranberries and pecans

Cozy maple roasted butternut squash with cranberries recipe! This cranberry pecan butternut squash bake is the perfect blend of fall flavors and makes a great Thanksgiving or holiday side dish.

Course Side Dish

Cuisine American

Keyword christmas, holiday, thanksgiving, vegan, vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 221kcal

Author Trish Bozeman

Ingredients

1 small butternut squash. Peeled, seeded, and cubed (About 7 cups)
3 tablespoon brown sugar
½ teaspoon ground cinnamon
1 tablespoon extra virgin olive oil
½ teaspoon sea salt
1 cup fresh cranberries
1 cup whole pecans
½ cup pure maple syrup

Instructions

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.
After 10 minutes, 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