Butternut Squash with Pecans and Cranberries

Butternut Squash with Pecans and Cranberries is one of those cozy side dishes that feels simple, yet special enough for the holiday table. The squash roasts until tender and caramelized, while maple, balsamic, cinnamon, and a little orange bring out its natural sweetness. Then, toasted pecans add crunch, and dried cranberries bring that bright, chewy pop everyone notices.

It is colorful, easy to serve, and lovely with chicken, pork, turkey, salmon, or a full Thanksgiving-style spread. Best of all, it looks beautiful without asking you to fuss. The flavors feel familiar, but the finish is a little fresher and more modern than the usual roasted squash. Just a sheet pan, a quick toss, and a warm bowl of sweet-savory comfort ready for the table.

Recipe Yield: 6 servings

INGREDIENTS

2 1/2 lb butternut squash, peeled, seeded, and cut into 3/4-inch cubes, about 7 cups
3/4 cup pecan halves, roughly broken
2/3 cup dried cranberries
2 tbsp olive oil
1 tbsp unsalted butter, melted
2 tbsp pure maple syrup
1 tbsp balsamic vinegar
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp smoked paprika
1/4 tsp black pepper
1/8 tsp cayenne pepper, optional
1 tbsp orange juice
1 tsp orange zest

INSTRUCTIONS

1. Prep the oven:
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Season the squash:
In a large bowl, toss butternut squash with olive oil, melted butter, maple syrup, balsamic vinegar, salt, cinnamon, smoked paprika, black pepper, and cayenne, if using.

3. Roast until tender:
Spread squash in a single layer on the prepared baking sheet. Roast for 22 to 25 minutes, then gently toss.

4. Add the pecans:
Sprinkle pecans over the squash. Roast for 5 to 8 minutes longer, or until the squash is tender, lightly caramelized, and the pecans are toasted.

5. Finish with cranberries:
Meanwhile, toss dried cranberries with orange juice in a small bowl. Add them to the warm roasted squash with orange zest, then gently toss and serve.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cut the squash evenly: Try to keep the butternut squash cubes close to the same size so they roast evenly. Smaller pieces caramelize faster, while larger pieces may need a few extra minutes.
• Add pecans near the end: Pecans toast quickly, especially with maple syrup nearby. Adding them during the last few minutes keeps them crisp, golden, and flavorful without burning.
• Soften the cranberries first: A small splash of orange juice helps dried cranberries taste brighter and softer. It also keeps them from drying out on the hot sheet pan.