Weight Watchers Recipes

Roasted Butternut Squash with Cranberries and Pecans

In the realm of culinary artistry, few dishes exemplify the essence of autumn as exquisitely as Roasted Butternut Squash with Cranberries and Pecans. This sophisticated and palate-pleasing recipe marries the rich, nutty flavor of butternut squash with the vibrant burst of cranberries and the satisfying crunch of pecans, creating a symphony of tastes and textures that epitomize seasonal dining.

Ingredients for Culinary Harmony:

To embark on this culinary journey, gather the following ingredients: a medium-sized butternut squash, its robust sweetness ready to be unlocked; a cup of fresh cranberries, adding a tart counterpoint; and half a cup of pecan halves, bestowing a delightful crunch. The symphony is further orchestrated with two tablespoons of olive oil, two tablespoons of maple syrup, a teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, and a pinch of salt and pepper to taste.

Artful Preparation:

Begin the culinary ballet by preheating the oven to 400°F (200°C), setting the stage for the flavors to unfold. Peel, seed, and dice the butternut squash into cubes, setting the foundation for the dish. A harmonious blend of olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper is whisked together, creating a tantalizing marinade. The butternut squash, cranberries, and pecans join forces in a large bowl, coated generously with the luscious marinade, their individual notes intertwining in a flavorful embrace.

The Oven’s Crescendo:

On a parchment-lined baking sheet, the ensemble is arranged in a single layer, awaiting the crescendo of the oven. Roasting at 400°F for 25-30 minutes, the dish transforms as the butternut squash becomes tender, acquiring a delectable caramelized exterior. A mid-cooking stir ensures an even distribution of flavors, further enhancing the dish’s complexity.

The Culinary Overture:

Emerging from the oven, the Roasted Butternut Squash with Cranberries and Pecans presents itself as a masterpiece, its vibrant hues and inviting aromas capturing the essence of autumn on a plate. Optionally garnished with fresh parsley for a final touch of elegance, this dish is not merely a side but a culinary overture that elevates any meal, be it a festive gathering or an intimate dinner, to an experience of seasonal indulgence.


In crafting this dish, one not only embraces the flavors of the season but also orchestrates a culinary composition that resonates with elegance and sophistication. Roasted Butternut Squash with Cranberries and Pecans is more than a recipe; it is an invitation to savor autumn’s bounty in a harmonious blend of sweet, tart, and savory notes, bringing warmth and sophistication to your table.

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Roasted Butternut Squash with Cranberries and Pecans


  • 1 medium-sized butternut squash, peeled, seeded, and diced into cubes
  • 1 cup fresh cranberries
  • 1/2 cup pecan halves
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the diced butternut squash, cranberries, and pecan halves.
  3. In a small bowl, whisk together the olive oil, maple syrup, ground cinnamon, ground nutmeg, salt, and pepper.
  4. Pour the olive oil mixture over the butternut squash, cranberries, and pecans. Toss everything together until the ingredients are well-coated.
  5. Spread the mixture evenly on a baking sheet lined with parchment paper.
  6. Roast in the preheated oven for about 25-30 minutes or until the butternut squash is tender and lightly caramelized, stirring halfway through the cooking time.
  7. Once roasted, remove from the oven and let it cool slightly.
  8. Garnish with fresh parsley if desired and serve warm.

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