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Roasted Butternut Squash

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!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 –6

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cubed (about 4 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon optional
  • ½ cup dried cranberries or fresh
  • ½ cup walnut halves
  • 2 tablespoons maple syrup
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine cubed squash, olive oil, salt, black pepper, and cinnamon. Toss to coat.
  • Spread squash on the baking sheet and roast for 25–30 minutes, flipping halfway through.
  • Remove from oven, sprinkle cranberries and walnuts, and drizzle with maple syrup. Toss gently.
  • Return to oven for 5–7 minutes until cranberries soften and walnuts are toasted.
  • Transfer to a serving dish, garnish with parsley, and serve warm.
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