Spiced Butternut Squash with Tart Cherries & Pecans

Fall has officially arrived in Seattle and nothing makes it feel more real than pumpkin and squash everything! I had picked up a couple of bags of pre-cubed butternut squash the other day and was trying to figure out what exactly I wanted to do with it. I took a peek in my cupboard to see what I could throw in there and found some dried cherries, honey & pecans...couldn't have been more perfect!

This recipe is so easy to whip up, and you don't really need to measure anything...cook intuitively by taste!


  • 1-2 packs of cubed butternut squash (or cut up your own if you can't find these at your local grocer!)
  • Honey (1-2 tablespoons worth)
  • Cinnamon 
  • Pumpkin Spice
  • Pecans or other nut alternative
  • Dried tart cherries
  • Olive oil
  • Himalayan salt

What I wish I would have also had.... goat cheese! :) 


  1. Dump your cubed squash into a pan on medium high heat and fill with water until it just covers the bottom of the pan.
  2. Pop on a lid and stir occasionally, cooking for about 5 minutes or until the water is gone. Make sure you don't burn your pan!! 
  3. Once the water is cooked off, add in a bit of olive oil and continue cooking until the squash is soft and can be pierced with a fork!
  4. Turn down to medium low heat and add in a few dashes of cinnamon, a couple of pumpkin spice, walnuts, salt & honey. Incorporate well! Take off the heat and toss in cherries and if you're lucky, some goat cheese too! :)