Introduction: Experience the warm and comforting flavors of fall with this Weight Watchers-friendly Roasted Butternut Squash with Cranberries and Pecans. This side dish not only captures the essence of the season but also aligns with your health-conscious goals. The natural sweetness of roasted butternut squash pairs perfectly with the tartness of cranberries and the crunch of pecans, creating a dish that is both delicious and mindful of your points.

Ingredients: To prepare this flavorful dish, gather the following ingredients:

  • 1 medium-sized butternut squash, peeled and cubed
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped pecans
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Fresh rosemary for garnish (optional)

Instructions:

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  2. Peel and Cube Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Ensure uniform sizing for even roasting.
  3. Combine Ingredients: In a large bowl, combine the cubed butternut squash, cranberries, and chopped pecans. Drizzle with olive oil and maple syrup. Add ground cinnamon, salt, and pepper to taste. Toss the ingredients until well coated.
  4. Spread on Baking Sheet: Spread the coated mixture evenly on the prepared baking sheet, ensuring a single layer. This allows the ingredients to roast evenly and caramelize.
  5. Roast Until Golden: Roast the butternut squash, cranberries, and pecans in the preheated oven for approximately 25-30 minutes or until the squash is tender and has a golden-brown edge.
  6. Garnish and Serve: If desired, garnish the roasted mixture with fresh rosemary for an aromatic touch. Serve the dish warm, allowing the flavors to meld and the natural sweetness of the butternut squash to shine.

Conclusion: Roasted Butternut Squash with Cranberries and Pecans is a delightful and Weight Watchers-friendly side dish that brings the essence of autumn to your table. With the sweetness of butternut squash, the tartness of cranberries, and the crunch of pecans, this dish is a perfect blend of flavors and textures. The simplicity of preparation and the use of wholesome ingredients make it an ideal choice for those on a health-conscious journey. Enjoy this warm and inviting dish as a satisfying addition to your Weight Watchers menu during the fall season.

This 30-minute Roasted Butternut Squash with Cranberries and Pecans is easy enough to add to a weeknight meal but tasty enough to add to a holiday spread!

PREP TIME5 minutes

COOK TIME30 minutes

TOTAL TIME35 minutes

Ingredients

  • 1 large butternut squash, or 2 small (4-5 cups cubed squash)
  • 3 tablespoons butter
  • 2 1/2 tablespoons brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup pecans
  • 1/3 cup dried cranberries

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper, and cayenne if using.
  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.
  4. After 20 minutes, stir the squash well.
  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.
  6. Roast another 10 minutes, stirring halfway through so the pecans do not over cook.

Nutrition Information:

YIELD:

 6
Amount Per Serving: CALORIES: 205TOTAL FAT: 12.5gCHOLESTEROL: 15.3mgSODIUM: 245.3mgCARBOHYDRATES: 25.3gFIBER: 3.9gSUGAR: 12.8gPROTEIN: 2g