Roasted Butternut Squash with Pecans and Cranberries

It’s a gorgeous day here in Sunny South Orange County! I definitely can’t complain when it’s a mild 75 degrees on December 11th.

Here’s a recent shot from LA… not too shabby.

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Today, I’m keeping it seasonal… but not overly “holiday”. This is a very easy and delicious side dish that would pair well with anything from roasted chicken to a seared steak or maybe even a pork tenderloin with some cranberry sauce!

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Roasted Butternut Squash with Pecans and Cranberries

2 c. cubed butternut squash
2 tbsp. coconut oil
1 c. pecans
1/2 c. dried whole cranberries
2 Tbsp. fresh rosemary
salt to taste

  1. Preheat oven to 375.
  2. Toss butternut with oil and salt. Spread on a baking sheet and roast for 25 mins, until the squash becomes tender.
  3. Add pecans and rosemary and bake for another 7-10 mins until pecans are toasted and squash is lightly browned on the bottoms.
  4. In a bowl, toss squash with dried cranberries.
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