Roasted Butternut Squash with Cranberries and Pecans

 

Ingredients:

1 large butternut squash, or 2 small (4-5 cups cubed squash)

3 tablespoons butter

1 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

Directions:

Preheat the oven to 400 degrees F.

Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper and cayenne if using.

Toss the squash cubes in 3/4 of the melted butter mixture. Spread on a parchment paper lined baking sheet. Bake the squash 20 minutes.

After 20 minutes, stir the squash well.

In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer.

Roast another 10 minutes, stirring half way through so the pecans do not over cook.