25+ Delicious Easter Butternut Squash Recipes for a Flavorful Feast

Easter is a time to gather with loved ones, enjoy delicious food, and celebrate the season of renewal.

When it comes to Easter meals, we often look for dishes that are both vibrant and flavorful, yet easy to prepare.

Butternut squash is a perfect ingredient for the occasion. Its natural sweetness, rich texture, and versatility make it an excellent addition to a wide variety of dishes, from savory sides to sweet treats.

Whether you’re looking for a hearty casserole, a fresh salad, or a comforting soup, butternut squash can do it all.

In this blog, we’ve curated a list of 25+ Easter Butternut Squash recipes that will elevate your Easter meal.

These recipes offer a range of flavors and cooking methods to help you make the most out of this delicious vegetable.

Whether you’re hosting a festive dinner or bringing a dish to share, these butternut squash recipes will impress your guests and leave them asking for more.

25+ Delicious Easter Butternut Squash Recipes for a Flavorful Feast

Butternut squash is truly a superstar when it comes to Easter cooking.

Its natural sweetness and rich texture make it a versatile ingredient for both savory and sweet dishes.

From creamy casseroles to fresh salads and even decadent desserts, there’s no shortage of creative ways to incorporate this vegetable into your holiday spread.

The 25+ Easter Butternut Squash recipes in this blog provide plenty of inspiration for your next meal. Try them out and enjoy a meal that’s both delicious and full of seasonal flavors.

No matter which dish you choose, your Easter gathering will be elevated with the vibrant and comforting taste of butternut squash!

Roasted Butternut Squash and Herb Salad

This light and vibrant salad combines the earthy sweetness of roasted butternut squash with the fresh, herby flavors of spring. It’s perfect for an Easter celebration, bringing bright colors and a healthy twist to your table. With minimal preparation and wholesome ingredients, this dish is both beautiful and nutritious.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup crumbled feta cheese (optional)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet.
3. Roast for 25-30 minutes, turning halfway through, until tender and caramelized.
4. In a small bowl, whisk together the dressing ingredients.
5. Once the squash cools slightly, toss it with parsley, mint, pomegranate seeds, and feta. Drizzle with the dressing before serving.

This roasted butternut squash and herb salad is a refreshing addition to your Easter menu. It’s an easy way to incorporate seasonal vegetables and fresh herbs, leaving your guests delighted with its zesty and sweet balance.

Butternut Squash and Ricotta Easter Bake

A creamy, indulgent casserole featuring butternut squash and ricotta cheese is a stunning centerpiece for any Easter brunch. With layers of tender squash, silky ricotta, and aromatic spices, this bake offers a hearty yet elegant addition to your table.

Ingredients:

• 1 medium butternut squash, thinly sliced
• 2 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish and layer the bottom with butternut squash slices.
3. In a bowl, mix ricotta, Parmesan, egg, garlic powder, thyme, salt, and nutmeg until smooth.
4. Spread a layer of the ricotta mixture over the squash slices. Repeat layers, finishing with squash on top.
5. Sprinkle mozzarella cheese over the final layer. Cover with foil and bake for 30 minutes.
6. Remove foil and bake an additional 15 minutes until the cheese is golden and bubbly.

This butternut squash and ricotta bake is as comforting as it is flavorful. Its creamy layers and cheesy topping are sure to impress your guests, making it a must-have for your Easter feast.

Spiced Butternut Squash and Lentil Soup

Celebrate Easter with this heartwarming spiced butternut squash and lentil soup. Perfect as a starter or a light meal, this dish is rich in flavors from aromatic spices and velvety squash. It’s a soul-satisfying recipe that highlights the essence of spring.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 cup red lentils
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant.
2. Stir in cumin, coriander, and smoked paprika, cooking for 1 minute.
3. Add butternut squash, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the squash is tender.
4. Blend the soup with an immersion blender until smooth. Stir in coconut milk and season with salt and pepper.
5. Serve hot with crusty bread or a dollop of yogurt, if desired.

This spiced butternut squash and lentil soup is a warming, flavorful option that adds depth to your Easter menu. Its creamy texture and rich spice profile are sure to satisfy your guests while showcasing the versatility of this beloved squash.

Butternut Squash and Bacon Quiche

This savory butternut squash and bacon quiche offers a delightful twist on a classic Easter brunch dish. With a buttery, flaky crust, creamy egg filling, and the smokiness of bacon, this quiche is the perfect balance of hearty and flavorful. It’s a wonderful option for your Easter celebration, whether served as a main course or a side.

Ingredients:

• 1 pre-made pie crust
• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 cup heavy cream
• 3 large eggs

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the diced butternut squash with olive oil, salt, and pepper, then roast on a baking sheet for 25 minutes until soft and lightly caramelized.
3. Place the pie crust in a tart pan and bake for 10 minutes, then remove from the oven.
4. In a mixing bowl, whisk together the eggs and heavy cream. Stir in thyme, Parmesan, and cheddar cheese.
5. Layer the roasted squash and crumbled bacon into the pie crust, then pour the egg mixture over the top.
6. Bake for 30-35 minutes, until the quiche is set and golden brown. Let cool slightly before slicing and serving.

This butternut squash and bacon quiche is the epitome of comfort and flavor. The sweet and savory combination of squash with crispy bacon will make it a standout dish for your Easter brunch. It’s a delightful way to celebrate the season with an indulgent yet balanced recipe.

Butternut Squash and Apple Casserole

Butternut squash and apples are a classic pairing, and this casserole brings out the natural sweetness of both ingredients. This dish makes an excellent side for your Easter feast, combining tender squash, tart apples, and a crispy topping for a perfect contrast of textures and flavors. It’s both comforting and light, making it ideal for the spring holiday.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples (Granny Smith or Honeycrisp), peeled and diced
• 1 tablespoon butter
• 1 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup breadcrumbs
• 1/4 cup chopped pecans

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or boil the butternut squash cubes for about 10-15 minutes until tender, then drain.
3. In a large bowl, mix the butternut squash with apples, butter, maple syrup, cinnamon, and nutmeg.
4. Transfer the mixture to a greased casserole dish and top with breadcrumbs and chopped pecans.
5. Bake for 25-30 minutes, until the top is golden brown and the casserole is heated through.

This butternut squash and apple casserole brings a touch of sweetness and crunch to your Easter spread. The combination of roasted squash, tender apples, and crispy breadcrumbs creates a delightful dish that’s both hearty and refreshing. It’s an excellent choice for guests looking for a unique side that’s bursting with flavor.

Butternut Squash and Sweet Potato Mash

This creamy butternut squash and sweet potato mash is a vibrant and flavorful side dish that makes a perfect accompaniment to any Easter dinner. With its smooth texture and rich taste, it adds a lovely burst of color to your plate and pairs well with both savory and sweet main courses. It’s an easy recipe that elevates your holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1/4 cup milk (or more as needed)
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Fresh parsley for garnish (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the butternut squash and sweet potato cubes and cook for 15-20 minutes until tender.
2. Drain the vegetables and return them to the pot.
3. Add butter, milk, salt, cinnamon, and nutmeg. Mash the vegetables until smooth and creamy. Add more milk as necessary for desired consistency.
4. Garnish with chopped parsley before serving.

This butternut squash and sweet potato mash offers a creamy and comforting addition to your Easter table. The sweet and earthy flavors meld together beautifully, and the spices give it an extra touch of warmth. This dish is both visually appealing and delicious, making it a perfect side to celebrate the season.

Butternut Squash and Spinach Stuffed Chicken Breasts

For an elegant and protein-packed Easter main dish, these butternut squash and spinach stuffed chicken breasts are a showstopper. The creamy squash filling paired with sautéed spinach brings a savory richness that complements the tender, juicy chicken. Perfect for those who want to impress their guests with a flavorful and satisfying dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium butternut squash, peeled and cubed
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon fresh thyme leaves (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam or roast the butternut squash cubes until tender, about 10-15 minutes. Mash or blend the squash until smooth.
3. In a pan, heat olive oil and sauté the spinach until wilted. Combine with the mashed squash, ricotta, Parmesan, garlic powder, salt, and pepper.
4. Cut a pocket into each chicken breast and stuff with the squash-spinach mixture.
5. Place the stuffed chicken breasts in a baking dish and pour chicken broth over them.
6. Cover with foil and bake for 25-30 minutes, removing the foil in the last 10 minutes to allow the chicken to brown.
7. Garnish with fresh thyme before serving.

These butternut squash and spinach stuffed chicken breasts are the perfect Easter main course, offering a combination of savory, creamy, and fresh flavors. The tender chicken and rich squash filling make it a satisfying dish that’s both elegant and nutritious—ideal for a festive holiday meal.

Butternut Squash and Goat Cheese Crostini

These butternut squash and goat cheese crostini are a delightful appetizer that brings a touch of sophistication to your Easter celebration. The sweet roasted squash pairs wonderfully with tangy goat cheese, all served on crispy toasted baguette slices. It’s a bite-sized treat that’s bursting with flavor, perfect for entertaining guests.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 baguette, sliced into 1-inch pieces
• 4 ounces goat cheese, softened
• 2 tablespoons honey
• Fresh thyme leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until the squash is golden and tender.
4. Meanwhile, toast the baguette slices in the oven for about 5 minutes, or until golden and crispy.
5. Spread a generous layer of goat cheese on each toast, then top with roasted butternut squash.
6. Drizzle with honey and garnish with fresh thyme before serving.

These butternut squash and goat cheese crostini offer a perfect balance of flavors with the sweetness of squash, the tang of goat cheese, and a touch of honey. They’re an elegant and easy-to-make appetizer that will add a deliciously festive flair to your Easter gathering, delighting your guests from the first bite to the last.

Butternut Squash and Quinoa Salad

This vibrant butternut squash and quinoa salad is an excellent choice for a light yet filling dish at your Easter table. Packed with protein from quinoa and rich in flavor from roasted squash and fresh herbs, this salad is a healthy and satisfying addition to your Easter feast. It’s versatile and can even be enjoyed as a standalone vegetarian dish.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup toasted pumpkin seeds (optional)
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
3. Meanwhile, cook the quinoa according to package instructions and set aside to cool.
4. In a large bowl, combine the cooked quinoa and roasted squash. Add fresh parsley, pomegranate seeds, and toasted pumpkin seeds.
5. Drizzle with lemon juice and toss gently to combine.

This butternut squash and quinoa salad is a nourishing and flavorful dish that brings color and texture to your Easter spread. The combination of roasted squash and quinoa with the brightness of fresh herbs and lemon makes it a refreshing and healthy side dish or a main course for vegetarians. It’s a dish that’s as beautiful as it is delicious.

Butternut Squash and Lentil Soup

This creamy butternut squash and lentil soup is a comforting and nourishing dish, perfect for Easter gatherings. The earthy lentils and sweet squash blend together beautifully to create a hearty soup that’s both filling and full of flavor. Spices like cumin and turmeric add warmth and depth, making this soup an excellent choice for a light appetizer or a main course for vegetarians.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup dried lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 6 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
2. Add the garlic, cumin, turmeric, and cinnamon, and cook for another minute, stirring constantly.
3. Add the butternut squash, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the lentils and squash are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for more texture.
5. Season with salt and pepper to taste, and garnish with fresh cilantro or parsley before serving.

This butternut squash and lentil soup is the epitome of comfort food, offering a blend of earthy lentils and sweet, creamy squash in every spoonful. The warm spices make it ideal for Easter, and it’s a wonderful way to start the meal or serve as a light main course. This soup is not only nourishing but also makes for an impressive dish that’s easy to prepare and full of flavor.

Butternut Squash and Bacon Risotto

Butternut squash and bacon risotto is a creamy, savory dish that will steal the show at your Easter dinner. The sweetness of roasted squash perfectly balances the richness of bacon, creating a risotto that’s both luxurious and comforting. The creamy texture and deep flavors of this dish make it a perfect side or main course for your holiday meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 6 slices bacon, diced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes, until tender.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pan.
3. In the same skillet, sauté the onion and garlic in the bacon fat until softened, about 3-4 minutes.
4. Add the Arborio rice and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted.
5. Deglaze the pan with white wine, stirring until the wine has mostly evaporated.
6. Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is cooked al dente, about 18-20 minutes.
7. Stir in the roasted butternut squash, crispy bacon, butter, and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh sage leaves and serve immediately.

This butternut squash and bacon risotto is a rich and indulgent dish that combines the sweetness of squash with the savory crunch of bacon. It’s a perfect choice for Easter dinner, offering a comforting, creamy texture and deep flavors. Whether served as a side dish or a main course, this risotto is sure to be a crowd-pleaser at your holiday gathering.

Butternut Squash and Ricotta Stuffed Shells

Butternut squash and ricotta stuffed shells bring together the creamy goodness of ricotta and the natural sweetness of roasted squash. This comforting dish is perfect for Easter, offering a savory, cheesy filling inside tender pasta shells, all smothered in marinara sauce and baked to perfection. It’s a great make-ahead dish that’s sure to impress guests.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 box jumbo pasta shells
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 cups marinara sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 25-30 minutes until tender.
3. Cook the pasta shells according to package instructions, drain, and set aside.
4. In a bowl, combine the roasted squash, ricotta cheese, Parmesan cheese, garlic powder, and chopped basil. Mash the squash and mix it all together until well combined.
5. Stuff each pasta shell with the squash and ricotta mixture.
6. Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and cover with the remaining marinara sauce.
7. Cover with foil and bake for 20-25 minutes, removing the foil in the last 5 minutes to allow the cheese to brown slightly.
8. Serve hot, garnished with extra basil or Parmesan, if desired.

These butternut squash and ricotta stuffed shells are a comforting and satisfying dish that’s perfect for Easter. The rich, creamy filling inside the tender pasta is elevated by the sweetness of the roasted squash, making each bite a delightful experience. This dish is a great way to incorporate seasonal ingredients into your holiday menu while offering something indulgent and flavorful.

Butternut Squash and Sweet Potato Casserole

This Butternut Squash and Sweet Potato Casserole is a comforting and nutrient-packed side dish that’s perfect for Easter. The sweet and savory flavors of roasted squash and sweet potatoes combine with a crunchy, buttery topping, making this dish both satisfying and festive. It’s easy to prepare and adds a vibrant pop of color to your Easter table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup heavy cream
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/2 cup chopped pecans
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roast the butternut squash and sweet potatoes on a baking sheet with olive oil, salt, and pepper for 25-30 minutes, until tender.
3. Once roasted, transfer the vegetables to a large mixing bowl and mash them together until smooth.
4. Stir in heavy cream, maple syrup, cinnamon, nutmeg, salt, and pepper. Taste and adjust seasonings as needed.
5. Transfer the mashed mixture to a greased 9×13-inch casserole dish.
6. In a separate bowl, mix together the pecans, breadcrumbs, and melted butter. Sprinkle this topping evenly over the mashed vegetables.
7. Bake for 20-25 minutes, until the top is golden and crispy.
8. Serve warm.

This Butternut Squash and Sweet Potato Casserole is a cozy, flavorful side dish that’s ideal for Easter dinner. The balance of sweet potatoes and squash provides a comforting, creamy base, while the crunchy topping adds texture and richness. It’s an easy, crowd-pleasing dish that pairs well with any Easter main course, from ham to lamb.

Butternut Squash and Chickpea Curry

This Butternut Squash and Chickpea Curry is a vibrant, flavorful dish that makes a perfect vegetarian option for Easter. The combination of sweet butternut squash, hearty chickpeas, and a rich, fragrant curry sauce creates a satisfying, plant-based meal. Serve it over rice for a wholesome main dish that’s as delicious as it is colorful.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, curry powder, cumin, and turmeric, and sauté for another 1-2 minutes, until fragrant.
3. Add the butternut squash cubes and cook for 5 minutes, stirring occasionally.
4. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer. Cook for 20-25 minutes, or until the squash is tender.
5. Add the chickpeas and cook for an additional 5 minutes to heat through.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice, garnished with fresh cilantro.

This Butternut Squash and Chickpea Curry is a rich, flavorful dish that makes for a perfect Easter dinner option, especially for those seeking a vegetarian or plant-based meal. The natural sweetness of the squash pairs wonderfully with the aromatic spices and creamy coconut milk. It’s an easy and satisfying dish that will fill your guests with warmth and joy.

Butternut Squash and Pecan Salad with Maple Vinaigrette

This Butternut Squash and Pecan Salad with Maple Vinaigrette is a light and refreshing side dish that brings together sweet, savory, and nutty flavors, making it an ideal accompaniment for your Easter meal. Roasted squash adds depth and sweetness, while toasted pecans give the salad crunch. The maple vinaigrette ties it all together with a touch of sweetness and tang.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup pecans, toasted
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries (optional)

For the Maple Vinaigrette:

• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes, or until tender and lightly browned.
3. While the squash roasts, toast the pecans in a dry pan over medium heat for 5 minutes, until fragrant. Set aside.
4. To make the vinaigrette, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and olive oil. Season with salt and pepper to taste.
5. Once the squash has cooled slightly, combine it with the mixed greens, red onion, and dried cranberries (if using) in a large bowl.
6. Drizzle with the maple vinaigrette and toss gently to coat.
7. Top with toasted pecans and serve immediately.

This Butternut Squash and Pecan Salad with Maple Vinaigrette is a vibrant, flavorful dish that adds a touch of freshness and elegance to your Easter table. The sweetness of the roasted squash is beautifully complemented by the crunch of toasted pecans and the tangy maple vinaigrette. It’s a light yet satisfying salad that balances perfectly with richer main dishes, making it an ideal side for your holiday spread.

Note: More recipes are coming soon!