Roasted Butternut Squash with Spiced Pecans Recipe

Name: Roasted Butternut Squash with Spiced Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound butternut squashpeeled, seeded and cut into 1 1/2-inch pieces; 1/4 cup plus 1 teaspoon extra-virgin olive oil; 1 1/2 teaspoons berbere (see Note); Kosher salt; Pepper; 1 teaspoon finely grated orange zest; 1/4 cup fresh orange juice; 1/2 cup pecans; 1/4 teaspoon sugar; 1/4 cup dried cranberries, chopped

Servings: persons

1
Preheat the oven to 450.
2
On a parchment paperlined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper.
3
Roast for 30 minutes, stirring occasionally, until golden and tender.
4
Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice.
5
Season the dressing with salt and pepper.
6
In a skillet, heat the remaining 1 teaspoon of olive oil.
7
Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes.
8
Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.
9
Arrange the squash on a platter and drizzle the dressing on top.
10
Scatter the cranberries and spiced nuts over the squash and serve warm.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 3-pound butternut squashpeeled, seeded and cut into 1 1/2-inch pieces, 1/4 cup plus 1 teaspoon extra-virgin olive oil, 1 1/2 teaspoons berbere (see Note), Kosher salt, and more.

Yes, Roasted Butternut Squash with Spiced Pecans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Squash with Spiced Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions