Ingredients
Equipment
Instructions
- Preheat the oven. Heat oven to 400°F. Line a large baking sheet with parchment paper.
- Season the squash. In a large bowl, toss the cubed butternut squash with olive oil, 1 tablespoon maple syrup, cinnamon, salt, and pepper.
- Begin roasting. Spread the squash in a single layer on the prepared baking sheet. Roast for approximately 20 minutes, turning once.
- Add the cranberries. Sprinkle the fresh cranberries and chopped rosemary over the squash. Drizzle with the remaining tablespoon of maple syrup and orange juice and gently toss.
- Finish roasting. Return to the oven for another 15–20 minutes, until the squash is tender and lightly caramelized and the cranberries have softened, with some beginning to burst.
- Toast the pecans separately. While the squash finishes roasting, place the pecans in a dry skillet over medium-low heat. Toast for approximately 3–5 minutes, stirring frequently until fragrant. Allow to cool slightly, then roughly chop into generous pieces.
- Add the balsamic. Transfer the roasted squash and cranberries to a serving dish. I like to use a bakeware dish to keep this warm in the oven if, needed. Drizzle with 1-2 teaspoon balsamic vinegar, toss gently, and taste.
- Garnish and serve. Scatter the toasted pecans over the squash and cranberries. Garnish with a few small sprigs of fresh rosemary and a touch of orange zest.
Notes
Serving Suggestions
Serve warm in a shallow ivory or white ceramic platter/baking dish to showcase the golden squash, ruby-red cranberries, toasted pecans, and fresh green rosemary.
This dish pairs beautifully with roast turkey, traditional dressing, and cranberry sauce.
Make-Ahead Tip
Peel and cube the butternut squash up to one day ahead. Store covered in the refrigerator until ready to roast. The pecans may also be toasted ahead and stored separately in an airtight container.
