Brown Sugar Butternut Squash With Cranberries Recipe – Easiest Recipe Ever

• 1 large butternut squash or 2 small (4-5 cups cubed squash)
• 3 tablespoons butter
• 2 1/2 tablespoons brown sugar
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper optional
• 1/2 cup pecans
• 1/3 cup dried cranberries

INSTRUCTIONS

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). To prepare a baking sheet, either line it with parchment paper or spray it with cooking spray to lightly oil it.

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First, using a vegetable peeler, peel the butternut squash, and then gently cut it in half lengthwise. This will prepare the butternut squash. Make use of a spoon to remove the fibrous strands and seeds from the fruit. After the squash has been cleaned, cut it into cubes of one inch in size and arrange them in a big mixing basin.

The fresh cranberries should be washed under cold water, and those that are bruised or soft should be thrown away. Take the squash cubes and add them to the bowl along with the cranberries.

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Melt the butter, add the brown sugar, ground cinnamon, ground nutmeg, ground cloves, and salt to a small basin. Mix all of the ingredients together. Stir the ingredients until they are completely integrated into a consistent and smooth consistency.

The butternut squash and cranberries that are in the mixing bowl should be poured with the spice combination that is made with the butter. To ensure that the squash and cranberries are evenly covered with the seasoned butter mixture, you may either use a spatula or your hands to toss the items together.

Spread the cranberries and squash that have been coated in a single layer once they have been transferred onto the baking sheet that has been prepared. Roasting and caramelization can occur more evenly as a result of this.

Place the baking sheet in the oven that has been prepared and roast the squash and cranberries for twenty-five to thirty minutes, or until the squash is tender when pierced with a fork and has caramelized around the edges. During this time, the cranberries should have become pliable and released their juices. Stir the mixture halfway through the cooking period to ensure that it roasts evenly around the edges.

The squash should be cooked to perfection, at which point the baking sheet should be removed from the oven and the dish should be allowed to cool somewhat before being served. An additional layer of flavor and crunch can be achieved by sprinkling chopped pecans or walnuts over the top, if desired.

You can serve the brown sugar butternut squash with cranberries as a delectable side dish alongside roasted meats or poultry, or you can use it as a vegetarian centerpiece for your holiday table.

By savoring the flavors of the season with each bite, you can take pleasure in the beautiful blend of sweet butternut squash, tangy cranberries, and warm spices.