Name: Roasted Butternut Squash with Cranberries & Pecans
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6
Ingredients: 1.8 kg / about 4 lb pumpkin (the weight includes the skin and seeds); 3 tablespoons olive oil; 1 large red onion, diced roughly; 1/2 cup pecans; 1/4 cup dried cranberries (or other dried fruit); 3 cloves garlic, diced; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon onion powder; 1 tablespoon balsamic vinegar; 1 tablespoon maple syrup, molasses or honey; 1 tablespoon coconut aminos or tamari sauce

Scale

Ingredients

1.8 kg / about 4 lb pumpkin (the weight includes the skin and seeds)
3 tablespoons olive oil
1 large red onion, diced roughly
1/2 cup pecans
1/4 cup dried cranberries (or other dried fruit)
3 cloves garlic, diced
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon onion powder

For the glaze

1 tablespoon balsamic vinegar
1 tablespoon maple syrup, molasses or honey
1 tablespoon coconut aminos or tamari sauce

Instructions

Preheat the oven to 200 C / 400 F.
Peel the pumpkin, cut it into quarters and remove the seeds. Dice into cubes and add to a large roasting tray or baking dish. Add the onion and drizzle with olive oil. Toss through and place in the oven, middle shelf, for 10 minutes.
Chop most of the pecans roughly and reserve a few whole nuts. Prepare the rest of ingredients.
After 10 minutes, remove the pumpkin and scatter the pecans (except for a few whole ones), cranberries, garlic, salt and spices over the top. Stir through and place back in the oven for 7 minutes.
After 7 minutes, remove the tray again and scatter the remaining pecans over the top. Whisk together the glaze mix and drizzle over the tray contents. Place in the oven for 5 more minutes.