Maple Roasted Butternut Squash with Pecans and Cranberries
Maple Roasted Butternut Squash is the perfect fall side dish and should be on your holiday table. Combining roasted butternut squash with maple syrup, toasted pecans, and dried cranberries, your guests will be asking for seconds!
Course Side Dish
Cuisine American
Keyword maple glazed butternut squash, roasted butternut squash
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Calories 287kcal
Author Sue Ringsdorf
Ingredients
7-8cupsbutternut squash- peeled and cubed
2Tablespoonsolive oil
kosher salt and freshly ground black pepper- to taste
3Tablespoonsmaple syrup- or more
1cuppecans- toasted
1/2cupdried cranberries
Instructions
Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
Peel the squash with a potato peeler, and cut off ends. Then cube the squash, while removing seeds. Spread the cubes out on the prepared baking sheet, and drizzle with olive oil, maple syrup, kosher salt, and freshly ground black pepper.
Roast the squash in oven for about 25-30 minutes, or until fork tender.
Toast the pecans on stove top over medium heat, until fragrant. Set aside
Add the toasted pecans and Craisins to the top of the roasted squash.
Remove squash to a serving dish, check seasonings and add more s&p and maple syrup if needed, and serve immediately.