Roasted Butternut Squash with Pecan and Cranberry

Roasted Butternut Squash with Pecan and Cranberry

This is my new favorite side dish for Thanksgiving or any autumn meal! It has rich satisfying flavor and it’s so simple. Feel free to try this anytime butternut squash is in season!

Roasted Butternut Squash with Pecan and Cranberry
Prep time
Cook time
Total time
Make this your new Thanksgiving side dish!
Recipe type: Vegetable, side
Cuisine: Californian
Serves:: serves: 6
  • 2 T Unsalted butter, melted
  • 36 oz. Butternut Squash (3) 12oz pkg.)Or, 1 skinned, peeled, and chopped medium
  • ½ C Red onion, sliced
  • ½ C Dried Sweetened Cranberries
  • ¼ C Maple Syrup
  • 2 T Olive oil
  • 1 T Sherry Wine vinegar
  • 1 ½ t Fresh Thyme leaves (or 1 t dried)
  • ¼ t Kosher sea Salt
  • ⅛ t Black Pepper
  • ½ C Pecan Halves
  1. Pre-heat oven to 400 degrees.
  2. In a large bowl, add maple syrup, olive oil, sherry wine vinegar, thyme, salt and pepper.
  3. Stir to combine.
  4. Add squash, onion and cranberries.
  5. Gently combine.
  6. Spread out on a greased baking pan and cook until tender, about 30 minutes.
  7. It’s done when the edges of the squash are slightly browned.


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