5 from 2 votes
Cranberry Pecan Fall Roasted Vegetables
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Cranberry-Pecan Fall Roasted Vegetables combine the best Fall flavors in this easy side dish, with oven roasted squash, sweet potato, cranberries, and pecans.

Course: Side Dish
Cuisine: American
Keyword: Fall Roasted Vegetables, Roasted Vegetables
Servings: 8
Calories: 191 kcal
Ingredients
  • 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
Directions
  1. 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.

  2. Drizzle with olive oil and sprinkle with a touch of salt and pepper; toss to coat.

  3. Transfer to the oven and roast for 20 minutes.

  4. Sprinkle with the brown sugar, gently toss, and return to the oven for another 5 minutes or until the vegetables are tender.

  5. Remove from the oven and gently toss in the cranberries, raisins, and pecans.

  6. Serve and enjoy!

Recipe Notes
  1. You can peel and cube the squash and sweet potato a few days in advance and refrigerate in airtight container until ready to use.
  2. 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.
Nutrition Facts
Cranberry Pecan Fall Roasted Vegetables
Amount Per Serving
Calories 191 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 31mg1%
Potassium 776mg22%
Carbohydrates 37g12%
Fiber 5g20%
Sugar 11g12%
Protein 3g6%
Vitamin A 15382IU308%
Vitamin C 28mg34%
Calcium 88mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.