No Thanksgiving table feels complete without something orange—sweet potatoes, pumpkin or butternut squash. If you’re looking for a standout orange side dish, this roasted butternut squash with cranberries, pecans and maple syrup is an excellent choice.
It’s easy to prepare and full of autumn flavours: tender, caramelized squash dressed with browned butter, toasted pecans, tart dried cranberries and a touch of maple syrup. The warm spices elevate the dish, making it suitable for holiday dinners or any weeknight meal you want to feel special.
Butternut Squash with Dried Cranberries, Pecans & Maple Syrup
Begin by prepping the squash. This step can be done a few days ahead if you’re preparing for a holiday—store the prepped squash in an airtight container in the refrigerator until you’re ready to roast.
Use a vegetable peeler to remove the skin and any white pith. Cut the squash in half width-wise, scoop out and discard the seeds, then slice into half-moons roughly 1 cm (about ½ inch) thick.
Place the sliced squash in a large mixing bowl. Melt half of the butter (unsalted is recommended so you can control the seasoning) and pour it over the squash. Add warm spices—ground cinnamon, a pinch of ground allspice and a little freshly grated nutmeg work beautifully—and season generously with salt and freshly ground black pepper.
Toss the squash so the butter and spices coat every slice, then arrange the pieces on a baking tray in a single layer with the flat sides down and no overlapping. This ensures even caramelization and the best flavour.
Roast at 220°C (425°F) until the squash is tender and golden—about 20–25 minutes. The slices should be easily pierced with a fork and deeply caramelized around the edges.
While the squash roasts, prepare the topping. Brown the remaining butter in a small saucepan over medium heat. Watch carefully: the butter will foam, then the foam will subside and the milk solids will turn a golden brown and release a nutty aroma. Remove from the heat as soon as it smells toasty and you see the browned solids settle.
Off the heat, stir in toasted, roughly chopped pecans and dried cranberries, then add maple syrup. Mix to combine so the nuts and cranberries are coated in the brown butter and syrup.
When the squash is done, transfer it to a serving dish and pour the pecan, cranberry and browned-butter mixture over the top, making sure it’s evenly distributed. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Roasted Butternut Squash with Pecans, Cranberries & Maple Syrup
Ingredients
- 1 small butternut squash — peeled, split, seeds removed and cut into half-moons about ½ in (1 cm) thick
- 50 g (4 tbsp) unsalted butter, divided
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp freshly grated nutmeg
- 100 g (⅓ cup) pecan halves, toasted and roughly chopped
- 50 g (⅓ cup) dried cranberries
- 2 tbsp maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Melt 2 tbsp (25 g) of the butter. In a large bowl, toss the squash with the melted butter, cinnamon, allspice, nutmeg, salt and pepper until evenly coated.
- Arrange the squash on a baking tray in a single layer, flat side down, spaced apart. Roast until tender and browned around the edges, about 20–25 minutes.
- While the squash roasts, melt the remaining 2 tbsp (25 g) of butter over medium heat. Stir as it foams; when the foam subsides and the milk solids brown and smell nutty (about 3–5 minutes), remove from heat.
- Off the heat, stir in toasted pecans, dried cranberries and maple syrup.
- Transfer the roasted squash to a serving dish and pour the pecan–cranberry–butter mixture over the top. Serve immediately.
Video
Nutrition
Disclaimer: Nutritional information is provided as a guide and may not be exact.
This butternut squash with cranberries, maple syrup and pecans makes a perfect side for special occasions. The warm spices and browned butter give it a holiday feel while letting the natural sweetness of the squash shine.
Looking for a great roasted butternut squash recipe or have a question? Leave a comment to share your thoughts or ask for tips.
