This vibrant and flavorful roasted butternut squash recipe with cranberries and walnuts is the perfect side dish for any fall gathering or weeknight dinner. The sweetness of the squash perfectly complements the tartness of the cranberries and the crunch of the walnuts, creating a delightful symphony of textures and tastes. This recipe is surprisingly simple to make, requiring minimal prep time and offering maximum deliciousness. Let's dive into the details!
Why This Recipe Is a Winner
This dish isn't just about taste; it's about the perfect balance of sweet, tart, and crunchy. The roasting process brings out the natural sweetness of the butternut squash, while the cranberries add a delightful tang. The walnuts contribute a satisfying crunch and a rich, nutty flavor that elevates the entire dish. It's also incredibly versatile – perfect as a side for Thanksgiving, Christmas, or any fall celebration, but also delicious enough to be a stand-alone vegetarian meal.
What You'll Need:
- 1 medium butternut squash (about 2 pounds): Choose a squash that feels firm and heavy for its size.
- 1/2 cup dried cranberries: Unsweetened cranberries are best to control the sweetness.
- 1/2 cup walnuts, roughly chopped: Pecans or other nuts can be substituted.
- 2 tablespoons olive oil: Use a good quality extra virgin olive oil.
- 1 teaspoon maple syrup (optional): Enhances the sweetness of the squash.
- 1/2 teaspoon salt: Adjust to your taste.
- 1/4 teaspoon black pepper: Freshly ground is always best.
- 1/4 teaspoon cinnamon: Adds warmth and complements the other flavors.
Step-by-Step Instructions:
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Prep the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds and stringy bits, and peel it. Cut the squash into roughly 1-inch cubes.
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Combine Ingredients: In a large bowl, toss the butternut squash cubes, cranberries, and walnuts with olive oil, maple syrup (if using), salt, pepper, and cinnamon. Make sure everything is well coated.
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Roast: Spread the mixture in a single layer on a baking sheet. Roast for 25-35 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
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Serve: Remove from the oven and let cool slightly before serving. This dish is delicious warm or at room temperature.
Frequently Asked Questions (FAQs)
Can I use frozen cranberries?
Yes, you can use frozen cranberries, but you may need to adjust the cooking time slightly. Since they're already softer, they might cook faster. Add them to the squash in the last 15-20 minutes of roasting time.
What other spices can I add?
Feel free to experiment with other spices! Sage, thyme, or rosemary would all pair well with the butternut squash, cranberries, and walnuts. A pinch of nutmeg or ginger could also add an interesting twist.
How can I make this dish ahead of time?
You can roast the butternut squash a day or two in advance and store it in an airtight container in the refrigerator. Add the cranberries and walnuts just before serving to maintain their crunch. Reheat gently before serving.
Can I use different nuts?
Absolutely! Pecans, almonds, or even pumpkin seeds would all make delicious additions to this recipe. Choose your favorite nut to complement the flavors.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure to check the labels of any pre-packaged ingredients you use.
This roasted butternut squash with cranberries and walnuts recipe is a guaranteed crowd-pleaser. Its simple preparation, vibrant colors, and delicious flavors make it a perfect addition to your fall repertoire. Enjoy!
