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Sweet Roasted Butternut Squash with Dried Cranberries and Pecans

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 - 1/2 cup servings
Calories: 151kcal
Author: Stacey Weichelt, RDN, CD


  • 1 butternut squash
  • 1/2 cup craisins
  • 1/2 cup pecans roughly chopped
  • 1 teaspoon cinnamon
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper


  • Wash the outside of the butternut squash. Peel, de-seed and dice squash into ¾ inch x ¾ inch pieces. See video for details on how peel, de-seed and dice a butternut squash.
  • Spread squash evenly across baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake at 400F for 35-40 minutes or until tender.
  • While squash is baking, roughly chop pecans to the desired size. I typically quarter them however feel free to leave them whole or finely chop.
  • Remove squash from oven and sprinkle with dried cranberries, pecans and cinnamon. Drizzle honey and cinnamon over squash mixture and gently mix. Serve immediate.


To transform this into a dessert, try adding mini marshmallows on top.