Roasted Butternut Squash with Pecans and Cranberries

6 servings
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Ingredients

  • 1-1/2 pounds of butternut squash, peeled, seeded and cut into 1" cubes (about 4 cups)
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 ? 4 tablespoons pure maple syrup (optional)

Directions

  1. Preheat oven to 400°F. Line a baking sheet with foil and brush with 1 tablespoon olive oil.
  2. Combine cubed squash, 1 tablespoon olive oil, maple syrup and cinnamon in a medium bowl. Toss to mix.
  3. Place squash in a single layer on the baking sheet and bake for 20 – 25 minutes or until softened, turning once.
  4. Combine squash, pecans and cranberries in a bowl and mix. If desired, additional maple syrup may be added a little at a time for more sweetness.

https://www.cutco.com/learn/roasted-butternut-squash-with-pecans-and-cranberries