Roasted Butternut Squash with Pecans, Cranberries & Maple Syrup
This delicious butternut squash combines tangy dried cranberries with nutty pecans and is tossed in browned butter, maple syrup and warm spices. It's simple to make and acts as an impressive side dish.
Preheat oven to 425°F (220°C). Melt 2tbsp (25g) of the butter in a small saucepan or in the microwave. In a large mixing bowl, toss the butternut squash with the melted butter, cinnamon, allspice, nutmeg, a generous few pinches of salt and freshly ground black pepper. Stir until the spices are evenly distributed over the squash slices.
Spread the squash over a large baking tray with the flat sides facing down, ensuring everything is evenly spaced. Move to the oven and roast until the butternut squash is tender and browned, about 20 minutes.
While the squash is roasting, add the remaining 2 tbsp (25g) of butter to a small saucepan. Over medium heat, melt the butter, stirring occasionally, until it begins to foam, the foam dissipates, the milk solids begin to brown and it takes on a pleasant, nutty aroma, about 3-5 minutes.
Remove from the heat and add the pecans, cranberries and maple syrup. Stir to combine.
When the squash is done, transfer it to a serving dish and pour the pecan mixture over it, ensuring even distribution. Serve immediately.