Roasted Butternut Squash Recipe with Pecans, Cranberries and Maple Syrup

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and provide a similar crunch.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Raisins are less expensive and offer a sweet flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is a cost-effective sweetener with a similar consistency.

Preheat the oven to 425°F (220°C).

Add pecans to a baking sheet and toast them in the oven for a few minutes until fragrant, then set aside.

Peel the butternut squash using a vegetable peeler.

Split the squash in half lengthwise and scoop out the seeds with a sturdy spoon.

Cut the squash into slices and add them to a mixing bowl.

Melt butter in a small saucepan, pour half of it over the squash, and keep the rest for browning.

Add cinnamon, ground all spice, grated fresh nutmeg, salt, and pepper to the squash and mix everything to combine.

Spread the squash over a parchment-lined baking sheet.

Roast the squash in the preheated oven for about 20 to 25 minutes until very tender and golden brown.

While the squash is roasting, brown the remaining butter in the saucepan until the milk solids toast and smell nutty.

Remove the browned butter from heat and stir in the toasted pecans, dried cranberries, and maple syrup to combine.

Once the squash is done, transfer it to a serving dish and pour the pecan, cranberry, and brown butter mixture over it, ensuring even distribution.

Serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens