Cranberry-Pecan Roasted Fall Vegetables
Updated
Updated
The best fall flavors come together in this easy Roasted Fall Vegetables side dish, with tender oven roasted vegetables, cranberries, and pecans!
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Let me introduce you to one of my favorite fall side dishes (or in my case, main meal, because I could eat this entire pan of Roasted Fall Vegetables all by myself!)
What could be better than roasted butternut squash, roasted acorn squash, and baked sweet potatoes? When they are all together! Mixed with nutty pecans, sweet raisins, and brown sugar, this roasted fall vegetable medley is a circus of flavor.
Get out that heavy chefโs knife, peel and seed the squash, and peel the sweet potato. Then all you need to do is cut everything into cubes, and you are well on your way to one of the best side dishes you will ever eat. If you’re looking for a different side dish for Thanksgiving this year, or an alternate to sweet potato casserole, try this one out – it is a guaranteed winner.
Helpful Tips & Variations
- Cut in uniform pieces. Cut all of your vegetables the same size (in this case, 1โinch.) This ensures even cooking.
- Donโt overcrowd your roasting pan. The vegetables need space in between each other so the heat can cook each cube evenly.
- Be patient and donโt stir too soon. Allowing the vegetables to cook for a while before tossing, creates that awesome golden crust.
- Vary the vegetables: You could simply use all butternut squash, all acorn squash, or all sweet potato. (But the medley of all three is truly amazing.)
- Try a different nut: Replace the pecans with toasted walnuts.
- Change the dried fruit: Toss in some chopped up prunes instead of the raisins.
- Add some heat: Sprinkle with a tiny amount of cayenne pepper for a little kick – the combination of sweet and spicy is so good!
Cranberry-Pecan Roasted Fall Vegetables
Ingredients
- 1 1/2 pounds butternut squash, peeled, seeded, cut into 1 inch cubes
- 1 1/2 pounds acorn squash, peeled, seeded, cut into 1-inch cubes
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons brown sugar
- 1/4 cup dried cranberries
- 3 tablespoons chopped pecans
- 2 tablespoons golden raisins
Instructions
- Preheat oven to 450 degrees F. Coat a 15×10-inch roasting pan with nonstick cooking spray. Place all the squash and sweet potato cubes in pan.
- Drizzle with olive oil and sprinkle with a touch of salt and pepper; toss to coat.
- Transfer to the oven and roast for 20-25 minutes or until the vegetables are tender.
- Remove from the oven and gently toss in the brown sugar, cranberries, raisins, and pecans.
- Serve and enjoy!NOTE: All oven temperatures vary. Your roasted vegetables may need less or more cooking time. Check for tenderness with a fork or pairing knife.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
Enjoy this side with roast turkey, spiral ham, or a prime rib roast – it goes with everything. Finish off the meal with an Apple Cider Moscow Mule and Apple Crisp for dessert!
Make Ahead and Storage
- Make-ahead: You can peel and cube the squash and sweet potato 2 days in advance and refrigerate in airtight container until ready to use.
- Leftovers: Any leftovers should be cooled completely, then stored in an airtight container in the fridge for up to 3 days.
More Roasted Vegetables Recipes:
- Roasted Beets
- Roasted Acorn Squash
- Oven Roasted Carrots
- Roasted Spaghetti Squash
- Roasted Cauliflower
I hope you love this delicious and easy recipe โ be sure to give it a review below! Also donโt forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
You weren’t lying when you said this was so good! That’s why I’m here on your site….because I think I can trust you! I only had chopped pecans on hand and I know halved pecans would have been better (or may mine were chopped too small). I tossed in some cleaned up unpeeled Garlic cloves and a sprinkle of Tarragon herb. Both additions played well with the other ingredients, didn’t detract, just added some interest. Thanks for the recipe! Allie
I am definately trying your delicious sounding Roasted Vegetable recipe soon and will post a review. I need to stop at the store soon to buy all that is needed for the recipe. By the way, my husband thought the date balls with nuts,peanut butter, & dates was an excellent snack so made more!
Wonderful!
This looks amazing, definitely making this for Thanksgiving side dish
Yumyy and healthy for the next family gathering!
I will definitely try this recipe!
I tossed in some pumpkin, too. Loved it!