To make this sweet roasted butternut squash you'll need: butternut squash butter spices pecans dried cranberries
Peel the butternut squash and scoop out the seeds. An ice cream scoop helps with that! Then, cut the squash into equal sized pieces.
Toss the cut butternut squash in melted butter, brown sugar, spices, and pecans. Then spread the squash out on a sheet pan lined with aluminum foil and sprayed with nonstick spray.
Toss the cut butternut squash in melted butter, brown sugar, spices, and pecans. Then spread the squash out on a sheet pan lined with aluminum foil and sprayed with nonstick spray.
Cover the tray of squash with aluminum foil and roast in a preheated oven for 25 to 30 minutes. Flip halfway through. Uncover and raise the heat, baking for an additional 5 to 10 minutes so the squash caramelizes.
Remove the squash from the oven and toss it with dried cranberries. Serve hot and enjoy!