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Roasted Butternut Squash with cranberries and pecans and garnished with fresh sage.
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5 from 2 votes

Maple Roasted Butternut Squash with Cranberries and Pecans

This Roasted Butternut Squash with Cranberries and Pecans is a deliciously festive addition to your holiday table! Maple glazed butternut squash is sweet and savory, with little pops of tart fresh cranberries and warm earthy sage. The perfect party side dish your guests will love!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 108kcal

Ingredients

  • 1 butternut squash
  • 1 Tablespoon butter melted
  • 1 Tablespoon olive oil
  • 1 Tablespoon maple syrup
  • ¾ teaspoon kosher salt
  • ½ cup fresh cranberries washed
  • cup pecans left whole or roughly chopped
  • fresh sage for garnish

Instructions

  • Preheat oven to 425° convection bake.
  • Peel butternut squash with a vegetable peeler. Slice off each end and cut in half lengthwise. Use a spoon or scoop to remove the seed cavity. Cut into ½ slices, then stack the slices and cut into strips and finally cut the strips into cubes. Place in a large casserole dish.
  • Melt the butter in the microwave and add the olive oil and maple syrup to it, whisking together with a fork. Pour over the squash and sprinkle evenly with salt. Toss with your hands to completely coat the squash.
  • Cover with foil and bake at 425° for 30 minutes.
  • Remove foil and give it a stir. Add cranberries and pecans evenly over the top. Return to the oven and bake uncovered for 30 more minutes or until squash is cooked through.
  • Garnish with fresh sage and serve hot.

Notes

  • If you think the pecans are burning and the squash isn't quite done, you can either give everything a good stir, or cover the dish again with foil. Both options will protect the nuts from burning while giving your squash more time.
  • Taste a squash to see if it's done.  Cooking times can vary depending on oven, the size you chopped the squash, and the size of your baking dish.
  • Make Ahead - Butternut squash can be peeled and cubed and stored in the fridge a day or 2 in advance.  It can also be tossed in the glaze in the casserole dish and covered in the fridge a day in advance.  You can also make the entire dish before heading to a holiday party, cover it with foil and wrap it in a kitchen towel.  Keep it in the host's oven to stay warm.

Nutrition

Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 358mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10015IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 1mg