Maple Roasted Butternut Squash with Cranberries and Pecans

I am in love with fall. The colors of the leaves, bringing out my scarves and boots, and of course the food. I love getting bundled up, and I love spending the day cooking food that makes you feel even more fall-ish. This is a super easy side dish that has all the fragrant flavors of the season. I roast the squash with maple syrup and olive oil, and toss it with onions, celery, herbs, tart dried cranberries, and candied pecans. It's sweet and savory, and most importantly fresh and delicious. If you want it to be less sweet, just leave out the maple syrup, and use regular salted pecans. Happy fall cooking : ) 

Ingredients (serves 4 - 6)

3 cups peeled and diced butternut squash

1 tablespoon maple syrup

2 tablespoons olive oil, divided  

2 stalks celery, diced

1 yellow onion, diced

1 tablespoon chopped fresh sage 

2 teaspoons chopped fresh rosemary

1/2 cup dried cranberries

1/3 cup pecans (salted OR candied), whole or chopped 

1. Preheat your oven to 400 degrees

2. Toss the butternut squash cubes with 1 tablespoon of maple syrup and 1 tablespoon of olive oil. Season generously with salt and pepper. Roast for 30 - 40 minutes, tossing half-way through. 

3. Meanwhile, heat 1 tablespoon olive in a pan over medium low heat. Add chopped onion, and season with salt and pepper. Sauté for about 7 minutes or until softened. Add diced celery, and cook for 2 minutes. Add chopped herbs and cranberries, mix and cook for an additional 2 minutes. Turn off heat, and set aside. 

4. Once the squash is done roasting, add to a serving bowl and toss in the onion and celery mixture. Top with the pecans. That's it! Enjoy!