Cranberry-Pecan Roasted Fall Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted fall vegetables with butternut squash, sweet potato, dried cranberries, and pecans. Sweet and savory with a satisfying crunch, this side dish brings autumn flavors to the table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 pounds butternut squash (peeled, seeded, cut into 1 inch cubes)
- 1 1/2 pounds acorn squash (peeled, seeded, cut into 1-inch cubes)
- 1 large sweet potato (peeled and cut into 1-inch cubes)
- 2 tablespoons olive oil
- salt and pepper
- 2 tablespoons brown sugar
- 1/4 cup dried cranberries
- 3 tablespoons chopped pecans
- 2 tablespoons golden raisins
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 132mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 51mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.