Here is my favorite butternut squash recipe, with roasted squash, toasted pecans, and sweet-tart dried cranberries, all tossed together with a simple maple glaze.
This butternut squash side dish is perfect for fall dinners and holiday gatherings. It comes together in about 40 minutes, and the leftovers are just as good the next day. Sometimes I even sneak a few bites straight from the fridge!
Why You’ll Love This Butternut Squash
- Perfect balance of sweet and savory – The brown sugar and cinnamon bring out the natural sweetness of the squash, while the pecans add a nice crunch and the cranberries give little bursts of tartness in every bite.
- Ready in under an hour – This side dish comes together in about 40-50 minutes, making it doable for weeknight dinners or holiday gatherings without spending all day in the kitchen.
- Simple ingredients – You probably have most of these pantry staples on hand already, and butternut squash is easy to find at any grocery store.
- Naturally healthy – Butternut squash is packed with vitamins and fiber, so you can feel good about serving this colorful side dish to your family.
- Holiday-worthy presentation – The golden squash topped with cranberries and pecans looks festive enough for Thanksgiving but easy enough to make any night of the week.
What Kind of Butternut Squash Should I Use?
When picking out butternut squash at the store, look for one that feels heavy for its size with a hard, matte skin – that means it’s ripe and ready to use. You can grab one large squash or two smaller ones, whatever works best for you, as long as you end up with about 4-5 cups once it’s cubed. If you’re short on time, many grocery stores now sell pre-cut butternut squash in the produce section, which can save you a good 15 minutes of prep work. Just make sure the pre-cut pieces look fresh and aren’t dried out around the edges.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:
- Butternut squash: You can use other winter squashes like acorn squash, kabocha, or even sweet potatoes. They’ll all give you that sweet, creamy texture. Just keep the cooking time the same and check for tenderness with a fork.
- Pecans: Walnuts, almonds, or pumpkin seeds make great substitutes if pecans aren’t your thing or you don’t have them on hand. Toast them the same way for that nice crunch.
- Dried cranberries: Raisins, dried cherries, or chopped dried apricots work well here. Really, any dried fruit with a bit of tartness or sweetness will complement the squash nicely.
- Butter: For a dairy-free version, coconut oil or olive oil work just fine. The flavor will be slightly different, but it’ll still be tasty.
- Brown sugar: Maple syrup or honey can replace the brown sugar – use about 2 tablespoons and adjust to your taste. You can also use regular white sugar if that’s all you have.
Watch Out for These Mistakes While Cooking
The biggest mistake when roasting butternut squash is cutting the cubes too small or too large – aim for 1-inch pieces so they cook evenly and get those nice caramelized edges without burning or staying mushy in the center.
Another common error is overcrowding the pan, which causes the squash to steam instead of roast, so spread the cubes in a single layer with some space between them for the best results.
To prevent your pecans from burning while the squash finishes cooking, add them during the last 10 minutes of roasting, and toss the cranberries in right at the end since they only need to warm through.
If your squash seems dry, don’t be shy about adding an extra tablespoon of melted butter halfway through cooking – it helps everything caramelize beautifully and keeps the dish from tasting bland.
What to Serve With Butternut Squash with Pecans and Cranberries?
This sweet and savory butternut squash makes a perfect side dish for just about any fall or winter meal. It pairs really well with roasted chicken, pork chops, or even a simple grilled steak since the sweetness of the squash complements the savory meat. If you’re going for a full Thanksgiving or holiday spread, serve it alongside turkey, stuffing, and green beans for a complete feast. For a vegetarian meal, try it with quinoa or wild rice and a side of roasted Brussels sprouts to round out your plate.
Storage Instructions
Store: This butternut squash dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better as they sit together, so it’s a great make-ahead side dish for holiday meals or busy weeknights.
Freeze: You can freeze this for up to 2 months, though the pecans might lose a bit of their crunch. I usually add fresh pecans when reheating if I’m freezing it. Just let it cool completely before transferring to a freezer-safe container.
Reheat: Warm it up in the oven at 350°F for about 15 minutes, or until heated through. You can also use the microwave, but the oven helps keep the squash from getting too mushy and gives the pecans a chance to crisp up again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 6-8 g
- Fat: 24-28 g
- Carbohydrates: 115-130 g
Ingredients
For the roasted squash:
- 1 large butternut squash or 2 small (4 to 5 cups diced)
- 3 tbsp unsalted butter
- 2 1/2 tbsp packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
For the topping:
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
Step 1: Prep the Butternut Squash and Preheat Oven
- 1 large butternut squash or 2 small (4 to 5 cups diced)
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 4 to 5 cups of evenly sized cubes if this isn’t already done.
Line a large baking sheet with parchment paper to prevent sticking.
Step 2: Mix the Butter and Seasonings
- 3 tbsp unsalted butter
- 2 1/2 tbsp packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
Melt the unsalted butter in a small bowl, ideally using the microwave in short bursts or in a saucepan over low heat.
Add the packed brown sugar, ground cinnamon, salt, black pepper, and cayenne pepper (if using) to the melted butter.
Stir until combined to form a flavorful butter mixture.
Step 3: Toss Squash with Butter Mixture and Start Roasting
- diced butternut squash from Step 1
- 3/4 of butter and spice mixture from Step 2
In a large bowl, toss the diced butternut squash cubes with about three-quarters of the butter and spice mixture until the pieces are well coated.
Spread the squash out in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20 minutes.
Step 4: Stir Squash and Prepare Nutty Topping
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
- remaining butter mixture from Step 2
After 20 minutes of roasting, take the baking sheet out and stir the squash pieces well to ensure even cooking.
Meanwhile, in a separate bowl, combine the chopped pecans and dried cranberries with the remaining butter mixture, coating them evenly.
I like to add a little extra brown sugar here if I want the pecans extra caramelized.
Step 5: Finish Roasting with Pecans and Cranberries
- partially roasted squash from Step 3
- pecans and cranberries coated in butter mixture from Step 4
Add the coated pecans and cranberries to the baking sheet with the partially roasted squash, spreading them in a single layer to avoid clumping.
Return the baking sheet to the oven and roast for an additional 10 minutes, stirring halfway through to prevent the pecans from overcooking.
Remove from the oven and let cool slightly before serving.
Glazed Butternut Squash with Pecans and Cranberries
Ingredients
For the roasted squash:
- 1 large butternut squash or 2 small (4 to 5 cups diced)
- 3 tbsp unsalted butter
- 2 1/2 tbsp packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
For the topping:
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
Instructions
- Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 4 to 5 cups of evenly sized cubes if this isn't already done. Line a large baking sheet with parchment paper to prevent sticking.
- Melt the unsalted butter in a small bowl, ideally using the microwave in short bursts or in a saucepan over low heat. Add the packed brown sugar, ground cinnamon, salt, black pepper, and cayenne pepper (if using) to the melted butter. Stir until combined to form a flavorful butter mixture.
- In a large bowl, toss the diced butternut squash cubes with about three-quarters of the butter and spice mixture until the pieces are well coated. Spread the squash out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes.
- After 20 minutes of roasting, take the baking sheet out and stir the squash pieces well to ensure even cooking. Meanwhile, in a separate bowl, combine the chopped pecans and dried cranberries with the remaining butter mixture, coating them evenly. I like to add a little extra brown sugar here if I want the pecans extra caramelized.
- Add the coated pecans and cranberries to the baking sheet with the partially roasted squash, spreading them in a single layer to avoid clumping. Return the baking sheet to the oven and roast for an additional 10 minutes, stirring halfway through to prevent the pecans from overcooking. Remove from the oven and let cool slightly before serving.
