Roasted Butternut Squash Holiday Bake

Butternut Squash Holiday Bake on tray sitting on top of stove

If you’re looking for dish to incorporate this holiday season, you have come to the right place! This Roasted Butternut Squash Holiday Bake is the perfect addition to add to the table. It will leave all your guest wanting more! Check out the Roasted Butternut Squash Holiday Bake here:


Holiday Bake Ingredients and Nutrition

White Kidney Beans → Protein & Fiber

Butternut Squash → Potassium, Magnesium Vitamin A & C

Brussel Sprouts → Vitamin K and C

Pecans → Fiber & Monounsaturated Fatty Acids

Cranberries → Carbohydrates, Fiber & Vitamin C

Brown Sugar→ Satisfaction


A few years ago, Bailey had a similar dish and immediately fell in love. However, being a vegetarian, she made the decision to add white kidney beans as an excellent way to incorporate some plant-based protein.


We hope this bring joy to you and your tummy!

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Roasted Butternut Squash Holiday Bake


    1 Medium Size Butternut Squash, Cubed1. Preheat the oven to 400 F
    5 Cups Brussel Sprouts, Cut in half, Lengthwise2. In a large bowl, combine butternut squash, brussel sprouts &cranberries drizzling olive oil over top and salt and pepper.
    1 Can (19 fl oz) of White Kidney Beans, Drained & rinsed3. Place combination on a baking sheet or two. Bake for 25 Minutes.
    ¾ Cup Whole Fresh Cranberries4. Take of the oven, mix in the white kidney beans, pecans, and sprinkle brown sugar evenly over top. Place them back into the oven for a final 20 minutes!
    ½ Cup Whole Pecans5. Serve & Enjoy
    ¼ Cup Brown Sugar, Packed
    1 Tsp Salt
    1 Tsp PepperOptional: Once cooked remove from oven and drizzle a balsamic glaze overtop to give you dish an extra kick!
    1 Tbsp Olive oil


    ~ Recipe by Bailey McDonagh

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