Roasted Butternut Squash with Pecans and Cranberries

ROASTED BUTTERNUT SQUASH😍

November has arrived which means Thanksgiving ideas and recipes will be on my mind daily for the next 21 days. Whether you are bringing a dish to your Friendsgiving or are tasked with a dish for the big day, have no fear, because I’ll be doing a round up of all things Thanksgiving all month long starting with this DELICIOUS recipe for Roasted Butternut Squash. Smokey butternut squash, crunchy pecans, tangy cranberries and creamy goat cheese make the perfect side all fall long. Recipe below and on the blog!

The squash can easily be roasted in advance and just warmed through day of. If you are making this in advance, top the goat cheese just before serving once the rest of the dish is warmed through.

Serves 3-4 as a side.

Ingredients:

• 1 12oz package of cut butternut squash, cut into 1” pieces

• 2 tbsps olive oil

• ¼ tsp smoked paprika

• ¼ tsp garlic powder

• ¼ cup chopped pecans

• ¼ cup dried cranberries

• 1 sprig rosemary

• Crumbled goat cheese for topping (optional – omit for Whole 30)

• Crumbled bacon for topping (optional – omit for vegetarian)

• Salt and pepper

Directions:

•  Preheat oven to 450 degrees.

• Add cut butternut squash to a sheetpan, drizzle with olive oil, and season with smoked paprika, garlic powder, rosemary, salt and pepper.

• Bake for 13-15 minutes. Add rosemary sprig, dried cranberries, and pecans and bake for 2-3 minutes more until squash is tender.

• Top with goat cheese and bacon if using and serve!