Yum Yum Roasted Butternut Squash with Cranberries and Pecans
• Once the squash is ready, transfer it to a serving dish and gently fold in the cranberries and pecans. • Finish with a drizzle of honey or maple syrup and a handful of freshly chopped parsley or thyme for brightness. The cranberries add tartness, the pecans bring crunch, and the roasted squash provides a naturally sweet and savory base. This dish pairs beautifully with turkey, stuffing, and all the classic Thanksgiving flavors, while also standing out as a vibrant addition to your holiday spread. It is simple to prepare, yet elegant enough for a festive gathering, and can be served warm or at room temperature.
This colorful side dish brings the flavors of fall to your Thanksgiving table with a balance of savory and sweet. • To make it, start by peeling and cubing a medium butternut squash into bite- sized pieces. • Toss the squash with olive oil,
salt, pepper, and a sprinkle of cinnamon, then spread it evenly on a baking sheet. • Roast in a 400-degree oven for about 25 to 30 minutes, stirring once halfway through, until the squash is tender and golden at the edges. • While the squash is roasting, prepare a half cup of dried cranberries and a half cup of roughly chopped pecans.
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8 Estrella Publishing - The Front Porch magazine
November 2025
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