Roasted Butternut Squash with Spiced Pecans


Chef Marcus Samuelsson puts an Ethiopian twist on spiced pecans, which he tosses with sweet roasted butternut squash in an orange dressing. Slideshow: More Global Thanksgiving Recipes

Roasted Butternut Squash with Spiced Pecans
Photo: © Paul Costello
Active Time:
30 mins
Total Time:
45 mins
8 to 10


  • One 3-pound butternut squash—peeled, seeded and cut into 1 1/2-inch pieces

  • 1/4 cup plus 1 teaspoon extra-virgin olive oil

  • 1 1/2 teaspoons berbere (see Note)

  • Kosher salt

  • Pepper

  • 1 teaspoon finely grated orange zest

  • 1/4 cup fresh orange juice

  • 1/2 cup pecans

  • 1/4 teaspoon sugar

  • 1/4 cup dried cranberries, chopped


  1. Preheat the oven to 450°. On a parchment paper–lined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper. Roast for 30 minutes, stirring occasionally, until golden and tender.

  2. Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice. Season the dressing with salt and pepper.

  3. In a skillet, heat the remaining 1 teaspoon of olive oil. Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes. Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.

  4. Arrange the squash on a platter and drizzle the dressing on top. Scatter the cranberries and spiced nuts over the squash and serve warm.

Make Ahead

The dish can be made up to 4 hours ahead; serve at room temperature.


Berbere is an Ethiopian ground red chile spice mix. It’s available at specialty food shops and from

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