Get seasonal with pecans, butternut squash, and cranberries! This roasted butternut squash crusted with maple pecans and cranberries is the sort of fall food that you’ll fall for!
Butternut squash has a great versatile flavor! The sweetness of this specific squash is emphasized when combined with the cinnamon and coconut oil in the recipe, especially when paired with the natural sweetness of cranberries, and nutty flavor of pecans. This comfort food combination is great as a side dish or appetizer, but it can also be added to greens for a salad or added to quinoa or rice to make a delicious autumn bowl. I even added some of my leftovers to almond milk yogurt the following morning! You can also incorporate other varieties of root or winter veggies to the 1.5 lbs. directed. Some great additions or substitutes include sweet potatoes, pumpkin, acorn squash, parsnips, turnip, carrots, and beets. I have also made this recipe with a sweet potatoes mix, including Japanese sweet potatoes, Hannah sweet potatoes, Purple sweet potatoes, and Jewel sweet potatoes. Root vegetables are a great way to satisfy your “comfort food” cravings in the fall and winter months without having to feel guilty! Squash and other root veggies are great complex carbs with a variety of vitamins, and fiber to keep you full.