Description
A cozy, caramelized mix of roasted butternut squash, apples, pecans, and cranberries baked to warm fall perfection with a hint of cinnamon and maple. This delicious dish is perfect for holiday gatherings or as a comforting side for any autumn meal.
Ingredients
Units
Scale
Butternut Squash:
- 3 cups butternut squash, peeled and cubed
Apples:
- 2 apples, peeled, cored, and diced
Pecans:
- 1/2 cup pecans, roughly chopped
Cranberries:
- 1/3 cup dried cranberries or raisins
Maple Syrup Mixture:
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp melted coconut oil or butter
- Pinch of salt
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Toss Ingredients: In a large bowl, toss butternut squash, apples, pecans, and cranberries.
- Prepare Maple Syrup Mixture: In a small bowl, whisk together maple syrup, cinnamon, nutmeg, melted oil/butter, and salt.
- Coat Ingredients: Pour the maple syrup mixture over the squash mixture and toss to coat evenly.
- Bake: Transfer the mixture to a baking dish, spread out evenly, and bake for 35–40 minutes until fork-tender, stirring halfway through.
- Serve: Serve warm as a side or dessert-style with yogurt or whipped topping.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg