Roasted Butternut Squash with Cranberries
Roasted Butternut Squash with cranberries, pecans, winter spices, maple syrup and aromatic sage is an easy, tasty side dish recipe.
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Servings: 4
Calories: 263kcal
Equipment
- Roasting Tray
- Bowl
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Salt and pepper to taste
- ½ cup fresh cranberries or frozen (no need to thaw) or ¼ cup dried cranberries
- 1 tablespoon sage leaves finely chopped (or 1 teaspoon dried sage)
- ¼ cup pecans roughly chopped
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until well coated.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes.
- After 20 minutes, remove the baking sheet from the oven. Sprinkle the cranberries and sage evenly over the squash. If using pecans or walnuts, scatter them as well. For added richness, dot the squash with small bits of butter.
- Return the baking sheet to the oven and roast for an additional 10–15 minutes, or until the squash is tender and slightly caramelized, and the cranberries are softened.
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Nutrition
Calories: 263kcal | Carbohydrates: 28g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 9mg | Potassium: 718mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20119IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.