This Roasted Butternut Squash with Fresh Cranberries, Candied Pecans, and Brown Sugar Orange Butter is the culinary equivalent of a warm hug. It’s beautiful, vibrant, and the kind of recipe that makes your holiday table feel extra special.

This is one of those dishes that doesn’t just taste like fall—it feels like it. It’s the perfect Thanksgiving side dish recipe with its beautiful bright colors and cozy autumn flavors.

Tender cubes of roasted butternut squash caramelize in the oven, developing a naturally sweet depth that pairs perfectly with the bright pop of fresh cranberries. The tart berries soften just enough to burst with flavor, offering a lively contrast to the warmth of the squash.

A drizzle of silky brown sugar orange butter adds a touch of rich sweetness, tying everything together like a cozy fall blanket. Finished with candied pecans for crunch and a hint of toasty nuttiness, every bite is a delightful balance of sweet, tart, buttery, and crisp.

The best part of this dish is how easily it comes together! Grab your apron and let’s get cooking friends!

Ingredient List

• 2 lbs peeled and diced Butternut Squash
• 4 Tablespoons olive oil, or avocado oil.
• 1 cup cranberries, fresh or frozen, not dried.
• 3 Tablespoons orange juice
• 1 Tablespoon grated orange zest
• ¼ cup melted butter
• 4 Tablespoons brown sugar – divided
• ½ cup whole pecans
• 1 Tablespoon light corn syrup
• Pinch of cinnamon
• Salt and Pepper to taste
• Orange slices, parsley and extra cranberries for garnish — optional

How to Roast Butternut Squash

Preheat the oven to 450°F.

Prep the butternut squash. Peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. Chop into bite-sized pieces.

Place the squash pieces into a gallon-sized Ziploc bag. Add olive oil, salt, and pepper. Toss the squash in the bag with the olive oil and seasoning. Pour onto a large baking sheet in a single layer. Add the cranberries in and around the squash.

Place the squash in the preheated oven and bake for 20 minutes.

Remove the squash from the oven and flip the pieces with a spatula so that the other side caramelizes. The cubes should have a nice golden brown edge.

Roast the squash for another 20 minutes, or until caramelized and fork tender. Keep an eye on them, as we don’t want them to burn and every oven is a little different.

Roast the squash for another 20 minutes, or until caramelized and fork tender. Don’t worry about the cranberries. They’re busy doing their thing! Keep an eye on the squash, as we don’t want them to burn and every oven is a little different. My squash took the entire 40 minutes.

How to Make Candied Pecans

While the squash is roasting, let’s make the candied pecans. Please note you can purchase sugared pecans from the market. They are usually in the salad topping aisle. However, they are easy to make.

In a small skillet, over medium heat, add pecans, and drizzle light corn syrup over them. Add the brown sugar and toss to coat.

Continue to stir the pecans and sugars over medium heat until the sugars melt and coat the nuts.

Remove from the heat and place on a plate.

TIP: I like to use a paper plate for easy kitchen clean-up, especially during the holidays when I’m in the kitchen so much!

Once the nuts have cooled, crush the walnuts into small pieces. I fold the paper plate in half and pound it with my meat tenderizer. You can also place them in a zip lock sandwich bag and crush them with a rolling pin.

Brown Sugar Orange Butter

Now I have to admit, when I first made this dish, I mixed brown butter with orange and skipped the sweetener. BIG MISTAKE! Butternut squash is so nutty, dense, and heavy that it needs something to add a touch of “sweet” to all those fall flavors.! Adding just a touch of brown sugar is perfect!

TIP: You can substitute maple syrup for the brown sugar. Both are amazing in this dish.

In a medium sauce pan, over medium heat, melt ¼ cup butter.

Add orange juice, cinnamon and brown sugar. Bring to a simmer and stir occasionally until sugar has dissolved. Turn off the heat. Add the orange zest and stir. Set aside until the squash is ready.

Bringing it all together

Place the perfectly roasted squash and cranberries on a serving platter.

Sprinkle the squash with the crushed candied pecans.

TIP: For an extra kick of flavor, sprinkle with Feta Cheese! It’s SO good!

Drizzle with the Orange Brown Sugar butter. Garnish with orange slices and some parsley for a beautiful presentation.

Recipe Wrap-Up

Whether you’re serving this alongside a holiday feast or pairing it with a simple roasted chicken on a chilly Tuesday evening, this dish brings warmth and cheer to every meal. It looks like autumn in a bowl and tastes like pure seasonal comfort.

Favorite Holiday Side Dish Recipes

• Cranberry Pear Spiced Chutney Recipe
• Cranberry Sour Dough Sausage Stuffing
• Roasted Brussels Sprouts with Candied Pecans and Cranberries
• Slow Cooker Candied Yams or Sweet Potatoes
• Savory Herbed Instant Pot Mashed Potatoes
• Green Bean Casserole from Diary of a Real Housewife

I find myself craving side dishes that feel like a cozy sweater—warm, colorful, and comforting. (I also find myself craving chocolate and a Dr Pepper…but that’s a story for another day!) Dishes that are festive and flavorful, and irresistibly gorgeous on the plate.

Thanks for stopping by my Nest! Have a wonderful day!

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