This vibrant and flavorful roasted butternut squash recipe is the perfect autumnal side dish, boasting a delightful combination of sweet, savory, and nutty flavors. It's incredibly easy to make, requiring minimal ingredients and preparation time, yet delivers maximum taste and visual appeal. Whether you're hosting a Thanksgiving feast or simply seeking a delicious and healthy weeknight meal, this recipe is sure to impress.
What makes this roasted butternut squash recipe so special?
This recipe transcends the typical roasted butternut squash dish by adding the delightful tartness of cranberries and the satisfying crunch of walnuts. The combination creates a complex flavor profile that's both comforting and exciting. Roasting the squash brings out its natural sweetness, intensifying the overall deliciousness. The simple seasoning allows the natural flavors of the ingredients to shine through.
How to prepare the butternut squash:
Properly preparing the butternut squash is key to achieving perfectly tender and flavorful results. Here's a step-by-step guide:
- Cut the squash: Cut the butternut squash in half lengthwise. Remove the seeds and stringy pulp using a spoon.
- Peel (optional): While some prefer leaving the skin on for added texture and nutrients, peeling the squash results in a smoother, more tender final product. Use a vegetable peeler for easy removal.
- Cube the squash: Cut the squash halves into roughly 1-inch cubes. This ensures even cooking.
Roasted Butternut Squash with Cranberries and Walnuts Recipe:
Yields: 6 servings Prep time: 20 minutes Cook time: 35-40 minutes
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon maple syrup (or honey)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Toss the ingredients: In a large bowl, combine the butternut squash cubes, cranberries, walnuts, olive oil, maple syrup, salt, pepper, and cinnamon (if using). Toss gently to coat evenly.
- Roast: Spread the mixture in a single layer on a large baking sheet. Roast for 35-40 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.
- Serve: Serve warm as a delicious side dish.
Can I use different nuts in this recipe?
Yes! While walnuts provide a wonderful nutty flavor and texture, you can experiment with other nuts like pecans, almonds, or even pumpkin seeds. The choice depends entirely on your preference.
How long can I store leftover roasted butternut squash?
Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days. It's equally delicious cold or reheated.
Is this recipe suitable for vegetarians/vegans?
Yes, this recipe is naturally vegetarian and can easily be made vegan by ensuring your maple syrup is vegan-friendly (some contain honey).
Can I make this recipe ahead of time?
You can prepare the butternut squash, cranberries, and walnuts ahead of time. Store them separately in the refrigerator until ready to roast. This will save you time on the day you plan to serve the dish.
What other spices can I add?
Feel free to experiment with other spices to complement the flavors. Sage, rosemary, or thyme would all pair beautifully with the butternut squash, cranberries, and walnuts.
This roasted butternut squash with cranberries and walnuts recipe is a simple yet elegant side dish that's perfect for any occasion. Its vibrant colors and delightful flavors will make it a favorite amongst your family and friends. Enjoy!
