This warm and festive dish combines sweet and savory flavors, making it perfect for a cozy dinner or holiday table.
Ingredients:
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil or melted butter
- 2 tbsp maple syrup or honey
- 1 tsp cinnamon
- Salt and freshly ground black pepper, to taste
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- Optional garnish: fresh thyme or parsley
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the butternut squash: In a large mixing bowl, toss the cubed squash with olive oil or melted butter, maple syrup, cinnamon, salt, and pepper. Ensure the squash is evenly coated.
- Roast the squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the squash is tender and slightly caramelized.
- Add cranberries and pecans: Remove the baking sheet from the oven and sprinkle the dried cranberries and pecans over the squash. Return to the oven for an additional 5-7 minutes, just until the pecans are toasted and the cranberries are warmed.
- Serve: Transfer the roasted squash mixture to a serving dish and garnish with fresh thyme or parsley if desired. Serve warm.
Tips and Variations:
- Make it savory: Add a sprinkle of smoked paprika or cayenne for a spicy twist.
- Make it vegan: Use maple syrup and olive oil instead of honey or butter.
- Add cheese: Sprinkle crumbled goat cheese or feta on top before serving for extra creaminess.
This dish is delicious on its own or as a side to roast chicken, turkey, or pork. Would you like pairing suggestions or another festive recipe?