Roasted Butternut Squash with Cranberries and Pecans

Step 1

Preheat the oven to 400 degrees F.

Step 2

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

Step 3

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.

Step 4

After 20 minutes, stir the squash well.

Step 5

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.

Step 6

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