This Roasted Butternut Squash dish is a perfect blend of sweet and savory flavors, combining tender, caramelized squash with the tang of cranberries, the crunch of walnuts, and a touch of maple syrup. It’s an easy, crowd-pleasing side dish that’s perfect for holiday gatherings or weeknight dinners.
Why You’ll Love This Roasted Butternut Squash :
This Roasted Butternut Squash recipe is simple, flavorful, and packed with texture. The roasted squash develops a natural sweetness that pairs beautifully with the tart cranberries and crunchy walnuts. The touch of cinnamon and drizzle of maple syrup add a warm, sweet element that makes this dish feel comforting and festive. Plus, it’s easy to make and can be customized to fit dietary needs.
“This dish is a beautiful balance of flavors and textures—sweet, nutty, and just a bit of tartness from the cranberries. It’s perfect for fall and winter meals!”
Ingredients You’ll Need for Roasted Butternut Squash :
- 1 large butternut squash, peeled, seeded, and cubed (about 4 cups): The main ingredient, bringing natural sweetness and a velvety texture.
- 2 tablespoons olive oil: Helps achieve a caramelized, golden exterior.
- 1/2 teaspoon salt: Enhances the flavors.
- 1/4 teaspoon black pepper: Adds a touch of spice.
- 1/4 teaspoon cinnamon (optional): Adds warmth and a subtle sweetness.
- 1/2 cup dried cranberries (or fresh, if preferred): Provides a tart, chewy contrast.
- 1/2 cup walnut halves: Adds crunch and nuttiness.
- 2 tablespoons maple syrup: Adds a sweet glaze to tie the flavors together.
- Fresh parsley, chopped (for garnish): Adds color and a hint of freshness.
Step-by-Step Guide to Making Roasted Butternut Squash :
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Season the Squash
In a large mixing bowl, combine the cubed butternut squash, olive oil, salt, black pepper, and cinnamon (if using). Toss well to ensure the squash is evenly coated.
“Adding cinnamon is optional but highly recommended for a warm, sweet note that pairs beautifully with the squash.”
Step 3: Roast the Squash
Spread the seasoned squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, or until the squash is tender and lightly caramelized, flipping halfway through to ensure even roasting.
Step 4: Add Cranberries and Walnuts
Remove the baking sheet from the oven and sprinkle the dried cranberries and walnut halves over the roasted squash. Drizzle with maple syrup and toss gently to combine.
Step 5: Bake Again
Return the baking sheet to the oven and bake for an additional 5–7 minutes, just until the cranberries soften slightly and the walnuts are toasted.
Pro Tip: Watch closely during this step to prevent the walnuts from burning.
Step 6: Garnish and Serve
Transfer the roasted squash mixture to a serving dish. Garnish with chopped fresh parsley for a pop of color and fresh flavor. Serve warm and enjoy!
Notes, Substitutions, and Variations :
- Make it Nut-Free: Substitute the walnuts with pumpkin seeds for crunch or omit them entirely.
- Add Protein: Crumbled goat cheese or feta added after roasting gives a creamy, tangy contrast.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- Cranberries: Fresh cranberries can be used for a more tart flavor, but dried cranberries offer a touch of sweetness.
Frequently Asked Questions :
Q: Can I use pre-cut butternut squash?
A: Yes, pre-cut squash saves time and works just as well. Make sure the pieces are similar in size for even cooking.
Q: What can I substitute for maple syrup?
A: Honey or agave syrup can be used as alternatives, but they will have slightly different flavor profiles.
Q: Can I make this dish ahead of time?
A: Yes, you can roast the squash ahead of time and reheat it with the cranberries and walnuts for the final 5–7 minutes before serving.
Serving Suggestions for Roasted Butternut Squash :
This Roasted Butternut Squash pairs well with:
- Roasted Chicken: For a balanced, hearty meal.
- Grilled Salmon: The sweet and savory notes complement the richness of the fish.
- Quinoa Salad: Serve alongside for a light, plant-based option.
“This dish is perfect as a side for Thanksgiving or any fall gathering. The colors and flavors make it a beautiful addition to any table.”
Why You’ll Love Making Roasted Butternut Squash :
This Roasted Butternut Squash recipe is simple, nutritious, and bursting with flavor. With just a few ingredients, you can create a dish that looks and tastes gourmet. The combination of tender squash, sweet cranberries, and crunchy walnuts, all drizzled with maple syrup, makes it a standout dish that’s perfect for both everyday meals and special occasions.
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Roasted Butternut Squash
This Roasted Butternut Squash with cranberries and walnuts is a flavorful, beautiful side dish that’s perfect for any fall or winter meal. Enjoy!
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional)
- 1/2 cup dried cranberries (or fresh)
- 1/2 cup walnut halves
- 2 tablespoons maple syrup
- Fresh parsley, chopped (for garnish)