The best fall flavors come together in this easy Roasted Fall Vegetables side dish, with tender oven roasted vegetables, cranberries, and pecans!
Easy Vegetable Side Dish Recipe
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 chef’s 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.
Roasted Fall Vegetables Recipe
Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Butternut squash
- Acorn squash
- Sweet potato
- Brown sugar
- Pecan halves
- Dried cranberries
- Golden raisins
- Extra-virgin olive oil
- Salt and pepper, to taste
- 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!
Tips for Success
- Cut in uniform pieces. Cut all of your vegetables the same size (in this case, 1—inch.) This ensures even cooking.
- Don’t overcrowd your roasting pan. The vegetables need space in between each other so the heat can cook each cube evenly.
- Be patient and don’t stir too soon. Allowing the vegetables to cook for a while before tossing, creates that awesome golden crust.
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:
Cranberry-Pecan Roasted Fall Vegetables
- 1 1/2 pound butternut squash , peeled, seeded, cut into 1 inch cubes
- 1 1/2 pound acorn squash , peeled, seeded, cut into 1-inch cubes
- 1 large sweet potato , peeled and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 2 tablespoons brown sugar
- 1/4 cup dried cranberries
- 3 tablespoons chopped pecans
- 2 tablespoons golden raisins
- 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 minutes.
- Sprinkle with the brown sugar, gently toss, and return to the oven for another 5 minutes or until the vegetables are tender.
- Remove from the oven and gently toss in the 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.