Butternut Squash Cranberry Pecan salad: just the name conjures up images of autumn feasts and cozy gatherings, doesn’t it? This isn’t just another salad; it’s a vibrant celebration of fall flavors, textures, and colors, all harmoniously blended into one unforgettable dish. I remember the first time I tasted a similar salad at a Thanksgiving potluck I was instantly hooked! The sweet butternut squash, the tart cranberries, and the crunchy pecans created a symphony of sensations that danced on my palate.

While the exact origins of this particular combination are difficult to pinpoint, the individual ingredients boast rich histories. Butternut squash, a New World native, has been a staple in indigenous diets for centuries. Cranberries, another North American gem, were used by Native Americans for food, medicine, and even dye. Pecans, also indigenous to North America, were a vital food source for many tribes. Combining these ingredients into a salad is a relatively modern innovation, but one that perfectly captures the essence of the season.

So, why do people adore this Butternut Squash Cranberry Pecan salad so much? It’s the delightful contrast! The sweetness of the roasted squash is beautifully balanced by the tartness of the cranberries. The pecans add a satisfying crunch, while a light vinaigrette ties everything together. It’s also incredibly versatile perfect as a side dish for Thanksgiving, a light lunch, or even a topping for grilled chicken or fish. Plus, it’s relatively easy to make, making it a winner in my book. Let’s get started!

Ingredients:

1 large butternut squash (about 2-2.5 lbs), peeled, seeded, and cubed into 1-inch pieces
1 cup dried cranberries
1 cup pecan halves
1/4 cup olive oil
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 teaspoon dried rosemary
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Butternut Squash:

Okay, let’s get started! The first thing we need to do is prep our butternut squash. This can be a little intimidating if you’ve never done it before, but trust me, it’s easier than it looks. I usually start by cutting off the top and bottom of the squash to create a stable base. Then, using a sharp vegetable peeler, I carefully remove the skin. Make sure you get all of it off, as the skin can be tough and bitter.

Once the squash is peeled, cut it in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Now, you can cut the squash into 1-inch cubes. Try to keep the cubes relatively uniform in size so they cook evenly. Don’t worry if they’re not perfect, though! We’re going for rustic charm here.

Roasting the Butternut Squash:

Now for the fun part roasting! Roasting brings out the natural sweetness of the butternut squash and gives it a lovely caramelized flavor. Here’s how I do it:

Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the squash in. This will help it cook evenly and prevent it from getting mushy.
Prepare the baking sheet. Line a large baking sheet with parchment paper. This will prevent the squash from sticking and make cleanup a breeze.
Combine the squash, cranberries, and pecans. In a large bowl, combine the cubed butternut squash, dried cranberries, and pecan halves.
Add the olive oil and seasonings. Drizzle the olive oil over the squash mixture. Then, add the maple syrup, balsamic vinegar, dried rosemary, ground cinnamon, ground nutmeg, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.
Toss everything together. Use your hands or a large spoon to toss everything together until the squash, cranberries, and pecans are evenly coated with the oil and seasonings.
Spread the mixture on the baking sheet. Spread the squash mixture in a single layer on the prepared baking sheet. Make sure the pieces aren’t overcrowded, as this can cause them to steam instead of roast. If necessary, use two baking sheets.
Roast the squash. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. I like to flip the squash halfway through the cooking time to ensure even browning.
Check for doneness. To check if the squash is done, pierce it with a fork. It should be easily pierced and feel tender.

Serving and Garnishing:

Once the squash is roasted to perfection, it’s time to serve! I love to serve this dish as a side dish for Thanksgiving or Christmas, but it’s also delicious as a vegetarian main course. Here are a few tips for serving and garnishing:

Transfer to a serving dish. Carefully transfer the roasted butternut squash, cranberries, and pecans to a serving dish.
Garnish with fresh parsley. If desired, garnish with chopped fresh parsley for a pop of color and freshness.
Serve immediately. This dish is best served immediately while it’s still warm.

Tips and Variations:

This recipe is incredibly versatile, and there are so many ways to customize it to your liking. Here are a few of my favorite tips and variations:

Add other vegetables. Feel free to add other vegetables to the roasting pan, such as Brussels sprouts, sweet potatoes, or carrots. Just make sure to cut them into similar-sized pieces as the butternut squash so they cook evenly.
Use different nuts. If you’re not a fan of pecans, you can substitute other nuts, such as walnuts, almonds, or cashews.
Try different dried fruits. Instead of cranberries, you can use other dried fruits, such as cherries, apricots, or raisins.
Add cheese. For a richer flavor, sprinkle some crumbled goat cheese or feta cheese over the roasted squash before serving.
Make it spicy. If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the squash mixture before roasting.
Use honey instead of maple syrup. If you don’t have maple syrup on hand, you can substitute honey.
Add fresh herbs. In addition to rosemary, you can add other fresh herbs, such as thyme or sage.
Make it ahead of time. You can roast the butternut squash ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it in the oven or microwave.

Detailed Notes on Ingredients:

Butternut Squash:

Choosing the right butternut squash is key to a delicious final dish. Look for a squash that feels heavy for its size and has a smooth, hard rind. Avoid squash with soft spots or bruises. The color should be a deep beige, indicating ripeness. Smaller squashes tend to be sweeter and less stringy than larger ones.

Dried Cranberries:

I prefer using sweetened dried cranberries for this recipe, as they add a nice touch of sweetness and tartness. However, you can also use unsweetened dried cranberries if you prefer. Just be sure to adjust the amount of maple syrup accordingly. Look for cranberries that are plump and moist, not hard and dry.

Pecan Halves:

Pecans add a wonderful nutty flavor and crunchy texture to this dish. I recommend using pecan halves, as they look more appealing than chopped pecans. Make sure the pecans are fresh and haven’t gone rancid. You can toast the pecans lightly in a dry skillet before adding them to the squash mixture to enhance their flavor.

Olive Oil:

I use extra virgin olive oil for roasting the butternut squash, as it has a rich flavor and high smoke point. However, you can also use other oils, such as avocado oil or coconut oil. Just be sure to choose an oil that has a high smoke point to prevent it from burning in the oven.

Maple Syrup:

Maple syrup adds a touch of sweetness and caramelizes beautifully in the oven. I recommend using pure maple syrup, as it has a richer flavor than imitation maple syrup. You can also use honey as a substitute.

Balsamic Vinegar:

Balsamic vinegar adds a tangy and slightly sweet flavor to the dish. I use a good quality balsamic vinegar for the best results. If you don’t have balsamic vinegar on hand, you can substitute apple cider vinegar or red wine vinegar.

Dried Rosemary:

Rosemary adds a savory and aromatic flavor to the butternut squash. I prefer using dried rosemary, as it has a more concentrated flavor than fresh rosemary. If you’re using fresh rosemary, use about 1 tablespoon of chopped fresh rosemary.

Ground Cinnamon and Nutmeg:

Cinnamon and nutmeg add warmth and spice to the dish. I use ground cinnamon and nutmeg for convenience, but you can also use freshly grated nutmeg for a more intense flavor.

Red Pepper Flakes (Optional):

Red pepper flakes add a touch of heat to the butternut squash. If you’re not a fan of spicy food, you can omit the red pepper flakes. Start with a small amount and add more to taste.

Salt and Pepper:

Salt and pepper are essential for seasoning the butternut squash. I use kosher salt and freshly ground black pepper for the best flavor. Season generously to bring out the natural sweetness of the squash.

Fresh Parsley (Optional):

Fresh parsley adds a pop of color and freshness to the dish. I use chopped fresh parsley as a garnish, but you can also use other fresh herbs, such as thyme or sage.

Troubleshooting:

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues you might encounter and how to fix them:

Squash is too mushy: This usually happens if the oven temperature is too low

Conclusion:

And there you have it! This Butternut Squash Cranberry Pecan dish is more than just a side; it’s a celebration of fall flavors, a symphony of textures, and a guaranteed crowd-pleaser. I truly believe this recipe deserves a spot on your table, not just for Thanksgiving or Christmas, but any time you’re craving something comforting, healthy, and utterly delicious.

Why is this a must-try? Well, first and foremost, the combination of sweet roasted butternut squash, tart cranberries, and crunchy pecans is simply divine. The sweetness of the squash is perfectly balanced by the cranberries’ tang, while the pecans add a delightful nutty crunch that elevates the entire dish. Beyond the taste, it’s incredibly versatile. It’s elegant enough for a holiday feast, yet simple enough to whip up for a weeknight dinner. Plus, it’s packed with nutrients, making it a guilt-free indulgence.

Serving Suggestions and Variations:

The possibilities are endless! Serve this Butternut Squash Cranberry Pecan masterpiece warm as a side dish alongside roasted turkey, chicken, or pork. It’s also fantastic as a vegetarian main course, especially when paired with a hearty grain like quinoa or farro.

Feeling adventurous? Here are a few variations to try:

* Add some greens: Toss in some baby spinach or kale during the last few minutes of roasting for an extra boost of nutrients and a pop of color.
* Spice it up: A pinch of cayenne pepper or a dash of smoked paprika will add a subtle kick.
* Get cheesy: Crumble some goat cheese or feta over the top for a tangy and creamy finish.
* Maple Glaze: Drizzle with a maple syrup and balsamic vinegar reduction for a sweet and tangy glaze.
* Different Nuts: Substitute the pecans with walnuts or almonds for a different nutty flavor.
* Add Apples: Dice up some apples and roast them along with the butternut squash for added sweetness and texture.
* Make it a Salad: Let the mixture cool and toss it with mixed greens, a light vinaigrette, and some grilled chicken or chickpeas for a complete salad.

I’ve personally tried all of these variations, and they’re all fantastic in their own way. Don’t be afraid to experiment and find what works best for your taste buds!

I’m so confident that you’ll love this recipe. It’s a dish that brings joy to my kitchen, and I hope it does the same for yours. The aroma alone, as the butternut squash roasts and the cranberries burst, is enough to make anyone’s mouth water.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Once you’ve tried this Butternut Squash Cranberry Pecan recipe, please share your thoughts, photos, and any variations you’ve made in the comments below. Let’s create a community of butternut squash enthusiasts! Happy cooking!
Butternut Squash Cranberry Pecan: A Delicious Fall Harvest Recipe

Roasted butternut squash with cranberries and pecans, tossed in a maple-balsamic glaze with rosemary and warm spices. A delicious and versatile side dish or vegetarian main course.

Prep Time20 minutes

Cook Time30 minutes

Total Time50 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 1 large butternut squash (about 2-2.5 lbs), peeled, seeded, and cubed into 1-inch pieces
- 1 cup dried cranberries
- 1 cup pecan halves
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the cubed butternut squash, dried cranberries, and pecan halves.
3. Drizzle with olive oil, maple syrup, and balsamic vinegar. Add rosemary, cinnamon, nutmeg, and red pepper flakes (if using). Season generously with salt and pepper.
4. Toss everything together until evenly coated.
5. Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if necessary.
6. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through for even browning.
7. Check for doneness by piercing with a fork; it should be easily pierced and feel tender.
8. Transfer to a serving dish. Garnish with fresh parsley (if desired). Serve immediately.
Notes
- Customize it! Add other vegetables (Brussels sprouts, sweet potatoes, carrots), use different nuts (walnuts, almonds, cashews), or try other dried fruits (cherries, apricots, raisins).
- Add cheese: Sprinkle crumbled goat cheese or feta cheese over the roasted squash before serving.
- Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the squash mixture before roasting.
- Use honey instead of maple syrup.
- Add fresh herbs: In addition to rosemary, you can add other fresh herbs, such as thyme or sage.
- Make it ahead of time: You can roast the butternut squash ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it in the oven or microwave.
- Choosing the right butternut squash is key to a delicious final dish. Look for a squash that feels heavy for its size and has a smooth, hard rind. Avoid squash with soft spots or bruises. The color should be a deep beige, indicating ripeness. Smaller squashes tend to be sweeter and less stringy than larger ones.

Butternut Squash Cranberry Pecan: A Delicious Fall Harvest Recipe