Roasted Butternut Squash with Pecans and Cranberries
Serves 635 mins prep55 mins cook
This Roasted Butternut Squash with Pecans and Cranberries is a fall-fabulous dish that will add a lovely twist as a dinner side dish.
0 servings
What you need
cup pecan
cup cranberries
tbsp maple syrup
tsp ground cardamom
tsp ground ginger
tsp ground cinnamon
tsp fine sea salt
Instructions
Preheat the oven to 400. Line a baking sheet with parchment paper, and lightly spray or brush with cooking spray or oil. Cut the top and base off of the butternut squash. Peel the butternut squash, cut into chunks, and place into a mixing bowl. Toss the butternut squash chunks with olive oil, salt, cinnamon, ginger, and cardamom. Spread seasoned chunks on a baking sheet in a single layer. Roast for 20 minutes, then remove from the oven, drizzle maple syrup over butternut squash pieces, and toss to coat. Add cranberries and pecans, and mix. Return to the oven to bake for another 20 minutes, or until butternut squash is tender.View original recipe