Description

Maple Roasted Butternut Squash with Cranberries is a delightful dish that combines the creamy texture of roasted squash with the tartness of cranberries. The sweet maple syrup caramelizes the squash, creating a rich, golden exterior that contrasts beautifully with the vibrant red cranberries, resulting in a dish that is both visually stunning and deliciously satisfying.

Ingredients

Butternut Squash: 1 medium, peeled and cubed
Cranberries: 1 cup, fresh or frozen
Maple Syrup: 1/4 cup
Olive Oil: 2 tablespoons
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Cinnamon: 1/2 teaspoon
Nutmeg: 1/4 teaspoon

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the cubed butternut squash, cranberries, olive oil, maple syrup, salt, pepper, cinnamon, and nutmeg. Toss until evenly coated.
Spread the mixture in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through for even cooking.
Remove from the oven and let cool slightly before serving.

Notes

This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Substitute honey for maple syrup for a different flavor profile.
Add chopped pecans or walnuts for extra crunch if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: side dish
Method: roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 12 grams
Sodium: 200 milligrams
Fat: 7 grams
Saturated Fat: 1 gram
Unsaturated Fat: 6 grams
Trans Fat: 0 grams
Carbohydrates: 30 grams
Fiber: 5 grams
Protein: 2 grams
Cholesterol: 0 milligrams

Keywords: Maple Roasted Butternut Squash, Cranberries, Roasted Vegetables, Fall Recipes, Thanksgiving Side Dish, Vegetarian Recipes, Healthy Side Dish, Maple Syrup, Butternut Squash Recipes, Easy Roasted Vegetables, Seasonal Cooking, Comfort Food, Sweet and Savory Dishes