The best Fall flavors come together in this easy side dish, with oven roasted vegetables, cranberries, and pecans!
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 Fall roasted vegetables all by myself!)
What could be better than roasted butternut squash, roasted acorn squash, and roasted sweet potatoes? When they are all together! These Cranberry-Pecan Fall Roasted Vegetables are the bomb!
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.
Tips for this recipe
1. Cut all of your vegetables the same size (in this case, 1—inch.) This ensures even cooking.
2. Don’t overcrowd your roasting pan. The vegetables need space in between each other so the heat can cook each cube evenly.
3. Be patient and don’t stir too soon. Allowing the vegetables to cook for a while before tossing, creates that awesome golden crust.
Some variations for this recipe
1. You could simply use all butternut squash, all acorn squash, or all sweet potato. (But the medley of all three is truly amazing.)
2. Replace the pecans with toasted walnuts.
3. Toss in some chopped up prunes instead of the raisins.
4. Sprinkle with a tiny amount of cayenne pepper for a little kick – the combination of sweet and spicy is so good!
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. And luckily you have six weeks to make it again and again. You know, just to make sure.
Other roasted vegetables we absolutely love
Roasted Butternut Squash (with herbs and Parmesan)
Roasted Acorn Squash (with butter, brown sugar, and cayenne)
Roasted Spaghetti Squash (with onion, garlic, parsley, and Parmesan)
Roasted Cauliflower (with garlic, thyme, and Parmesan)
Cranberry Pecan Fall Roasted 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
- 2 tablespoons golden raisins
- 2 tablespoons chopped pecans
- Preheat oven to 450 degrees F. Coat a 15x10-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!
- You can peel and cube the squash and sweet potato a few days in advance and refrigerate in airtight container until ready to use.
- All oven temperatures vary - mine runs hot. So, your roasted vegetables may need less or more cooking time. Check for tenderness with a fork or pairing knife.
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