The WW Roasted Butternut Squash with Cranberries and Pecans is a tasty side dish. It has 180 calories per serving. We will prepare this recipe in just 45 minutes. You may pair this WW Roasted Butternut Squash with Cranberries and Pecans with grilled chicken breast, baked salmon, roasted turkey, quinoa bowl, chickpea salad, or whole green wrap. The ingredients are butternut squash, olive oil, salt, cinnamon, black pepper, cranberries, and pecans. Also, you may serve this recipe at festivals, events, parties, or as a meal treat to yourself. We may keep this recipe for 4 days in your refrigerator. This recipe is not difficult to prepare, as the steps are easy.
STATS:
- Cuisine: American
- Servings: 4
- Total Time: 45 minutes
- Portion Size: 1 cup
- Prep duration: 15 minutes
- Course: Side
- Number of calories: 180 kcal
- Diet: Weight Watchers
- Cooking Time: 30 minutes
EQUIPMENT:
- Baking sheet
- Sharp knife
- Baking paper
- Cutting board
- Mixing bowl
- Spoon
INGREDIENTS:
- 1/3 cup chopped pecans
- Four cups peeled and cubed butternut squash
- Half tsp salt
- 1/4 tsp black pepper
- Half tsp cinnamon
- 1/3 cup dried cranberries
- One tbsp olive oil
INGREDIENT NOTES:
BUTTERNUT SQUASH:
- This is the basic ingredient in your meal. It gets soft and a little sweet when we roast it. You may use sweet potatoes as another option.
OLIVE OIL:
- Olive oil helps your squash roast properly. Also, it provides a light flavor to your recipe. You may use avocado oil as another option.
CRANBERRIES:
- Dried cranberries give a tangy flavor in your recipe. Also, they maintain the richness in your squash. You may replace it with raisins.
PECANS:
- Pecans give crunch and a nutty flavor to your recipe. They also provide healthy fats in your side dish. You may utilize walnuts or almonds as another option.
CINNAMON:
- It gives warmth and improves the natural sweetness of your squash. You may utilize nutmeg or pumpkin spice as another idea.
SALT:
- Salt improves the flavor of your recipe. You may add salt to your recipe as per your choice.
INSTRUCTIONS:
- Heat your oven to 400°F and put baking paper on your sheet.
- We will put the cubed butternut squash in your mixing bowl and mix olive oil, pepper, cinnamon, and salt to coat.
- Then place one layer of squash on your sheet.
- Now roast your squash in the oven for 25-30 minutes.
- Take out your tray from the oven and mix the cranberries and pecans gently.
SERVING SUGGESTIONS:
MAIN:
- Grilled chicken breast
- Baked salmon
- Roasted turkey
- Quinoa bowl
- Lentil stew
SIDE:
- Mixed green salad
- Whole-grain wrap
TIPS:
- You will cut the squash into equal pieces to cook evenly.
- We will not put too much squash on the baking sheet.
- Also, you will include cranberries at the end to avoid burning.
- You will toast pecans a little to get extra taste in your recipe.
- You may include seasoning according to your taste.
STORAGE INFORMATION:
FRIDGE:
- Keep this recipe in a closed box for four days.
FREEZER:
- Freeze this side dish for two months.
FAQs:
Can I make this early?
- Yes, you may roast the squash ahead of time and include toppings before serving.
Is my recipe vegan?
- Yes, all of your ingredients are vegan.
How do I reheat my recipe?
- You may reheat in the oven at 350°F.
Can I eliminate nuts from my recipe?
- Yes, you may skip pecans; it will still taste good.
Should I skip oil from my recipe?
- Yes, you may eliminate the oil from your recipe, but the squash will be less crispy. You may use vegetable broth instead.
NUTRITIONAL INFORMATION:
Calories: 180 kcal
Net Carbs: 22 grams
Total Carbs: 26 g
Fiber: 4 grams
Protein: 3 g
Fat: 8 grams
Sodium: 180 mg
Potassium: 450 milligrams
Iron: 1.2 mg
Calcium: 60 milligrams
Vitamin A: 12000 IU
Weight Watcher Points: 5 points