Oven Roasted Butternut Squash with Maple and Cranberries
User Reviews
5
Oven Roasted Butternut Squash with Maple and Cranberries
Description
Preparing the butternut squash involves peeling away the outer skin and removing all the white or pale orange areas before slicing it in half and scooping out seeds. The cubed squash is coated evenly with avocado oil, maple syrup, and seasoned with salt and black pepper to balance sweetness and seasoning. Roasting at a high temperature of 450°F caramelizes the natural sugars in the squash, contributing to its rich, slightly sweet flavor and tender texture.
After the initial 20 minutes of roasting, the squash pieces are turned to brown the opposite sides and then topped with fresh or frozen cranberries and chopped rosemary sprigs. The cranberries add bursts of tartness and a pop of color, while the rosemary introduces an earthy, pine-like aroma to the dish. The second roasting period develops a caramelized exterior while maintaining a soft interior.
This dish serves well as a warm seasonal side, complementing roasted meats or grains. Letting it cool before storing in an airtight container allows for easy refrigeration for 3-5 days and simple reheating in the microwave. The roasted squash also freezes well for up to 3 months when stored properly, making it convenient to prepare ahead or enjoy later.
Ingredients
- 2 lb. butternut squash diced
- 4 tablespoons avocado oil or another high smoke point oil
- 3 tablespoons pure maple syrup
- salt to taste
- black pepper to taste
- 1 cup cranberries fresh or frozen—not dried
- 2 rosemary roughly chopped, fresh sprigs
Instructions
- Preheat the oven to 450°F.
- Prep the butternut squash. Peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. Chop into bite-sized pieces.
- Place the cubed butternut squash in a large bowl. Drizzle on the oil, maple, and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer.
- Roast the squash in the preheated oven for 20 minutes.
- Remove the squash from the oven and flip the pieces with a spatula so that the other side caramelizes.
- Sprinkle the cranberries and rosemary evenly over the squash on the baking sheet.
- Roast the squash for another 20 minutes, or until caramelized and fork tender. Keep an eye on them, as we don’t want them to burn and every oven is a little different.
- Serve immediately, and enjoy!
Notes
- Store cooled squash in an airtight container in the refrigerator for 3-5 days; reheat in the microwave before serving.
- Freeze roasted squash in an airtight freezer bag for up to 3 months; thaw in the refrigerator prior to reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 8g | 47% |
| Sodium | 57mg | 2% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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