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–+ servings
White platter filled with roasted butternut squash, fresh cranberries, and candied pecans.

Roasted Butternut Squash with Cranberries

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 servings
Calories 254 kcal

Ingredients
  

  • 2 lbs Butternut squash Peeled and diced, not dried
  • 4 Tablespoons Olive oil
  • 1 cup cranberries Fresh, or frozen, not dried
  • 3 Tablespoons Orange juice
  • 1 Tablespoon Orange zest
  • ¼ cup butter melted
  • 4 Tablespoons Brown sugar divided
  • ½ cup pecans whole
  • 1 Tablespoon Corn syrup light
  • 1 pinch Ground cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions
 

  • Preheat oven to 450°F.
  • Prep the 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 bite-sized pieces in a gallon-sized Ziploc bag. Add olive oil, salt and pepper. Toss to coat. Place squash in a single layer on a large baking sheet. Add cranberries in and around the squash.
  • Roast the squash in the preheated oven for 20 minutes.
  • Remove the squash from the oven and flip the pieces with a spatula so that the other side caramelizes. Cook an additional 20 minutes until squash is fork tender and the edges are golden brown.
  • While the squash is roasting, in a small skillet over medium heat add the pecans. Drizzle with light corn syrup and add 2 tablespoons of brown sugar. Stir constantly to coat the pecans until the sugar melts, about 3–5 minutes, and coat the pecans. Remove from heat and place on a plate to cool. Once cool, place in a Ziploc bag and crush using a rolling pin.
  • In a medium sauce pan, over medium heat, melt the butter. Add the orange juice, cinnamon and the remaining 2 Tablespoons of brown sugar. Stir until brown sugar has dissolved completely. Turn off the heat and add the orange zest. Let sit until squash is ready.
  • Place the roasted squash and cranberries on a serving platter. Sprinkle with crushed candied pecans. Drizzle with brown sugar and orange butter. Garnish with orange slices and parsley and serve immediately.

Nutrition

Serving: 1gCalories: 254kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 20mgSodium: 203mgPotassium: 614mgFiber: 5gSugar: 16gVitamin A: 16366IUVitamin C: 40mgCalcium: 95mgIron: 1mg
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