Spiced Butternut Squash with Dried Cranberries and Toasted Pecans (AIP Option, Paleo, GAPS, SCD)

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Last Updated on March 30, 2023


This recipe was inspired by a trip to the deli at my local Whole Foods.  They had Thanksgiving-inspired side dishes arranged in their deli cases calling my name.  This butternut squash was one of them.

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I simply had to try my hand at recreating it.  I think it would be a wonderful side dish at the holidays but is easy enough to make any day of the week.

Now that I’m eating AIP, I have made modifications to this original recipe as reflected below. It is still bursting with flavor and a special side that I will gladly serve to guests.


Spiced Butternut Squash with Dried Cranberries and Toasted Pecans (Paleo, SCD, GAPS with AIP option)

  • Author: Jen/ My BIG FAT Grain Free Life


Units Scale
  • 2 tablespoons extra virgin olive oil, or fat of choice
  • 45 cups peeled and cubed butternut squash
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (omit for strict AIP)
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon nutmeg (omit for strict AIP)
  • 1/2 cup unsweetened dried cranberries or cherries
  • 1 cup toasted pecan pieces (omit for strict AIP)


  1. Preheat oven to 450F. (I like to preheat a large cast iron skillet or two in the oven so it will sear the squash. Alternatively, you may roast the butternut in a glass baking dish, just do not preheat it.)
  2. Toss butternut squash with olive oil in a large bowl.
  3. In a small bowl, mix together all of the spices. Sprinkle the spices on the butternut and toss to coat.
  4. Place squash in preheated skilled, or in a glass baking dish, in a single layer.
  5. Roast for about 20 minutes or until squash is tender, but not too soft.
  6. Remove from oven and place squash in a large bowl. Add cranberries and toasted pecans and mix to combine.
  7. Taste. Adjust seasonings to suit your taste.

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