Introduction
This Cranberry-Glazed Roasted Butternut Squash is a perfect balance of sweet, tangy, and savory flavors. The caramelized butternut squash pairs beautifully with the tart cranberry glaze, making it an excellent side dish for holiday dinners or cozy fall meals.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1/2 cup cranberry sauce (store-bought or homemade)
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped pecans (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Preparation Tips
- Cut Squash Evenly: Cube the butternut squash into uniform pieces for even roasting.
- Use Homemade Cranberry Sauce: Fresh cranberry sauce enhances the flavor of the glaze, but store-bought works well too.
- Add Crunch: Garnish with chopped pecans for a nutty texture.
Instructions
Step 1: Prepare the Butternut Squash
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper.
Step 2: Roast the Squash
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until the squash is tender and golden brown.
Step 3: Make the Cranberry Glaze
- In a small saucepan, combine cranberry sauce, maple syrup, and balsamic vinegar.
- Heat over medium-low heat, stirring occasionally, until the mixture is smooth and slightly thickened, about 5 minutes.
Step 4: Combine and Garnish
- Drizzle the cranberry glaze over the roasted squash and toss gently to coat.
- Transfer to a serving dish and garnish with chopped pecans and fresh parsley, if desired.
Description
This Cranberry-Glazed Roasted Butternut Squash is a vibrant and flavorful dish with caramelized squash and a tangy-sweet cranberry glaze. The warm spices and optional pecan crunch make it a perfect addition to any fall or winter meal.
Nutritional Information (Per Serving, Based on 6 Servings)
- Calories: 150
- Protein: 2g
- Carbohydrates: 22g
- Fat: 6g
- Saturated Fat: 1g
- Fiber: 4g
- Sodium: 120mg
Frequently Asked Questions (FAQs)
1. Can I use frozen butternut squash?
Yes, frozen squash can be used, but it may not caramelize as well as fresh. Adjust roasting time as needed.
2. How do I make homemade cranberry sauce?
Combine 1 cup fresh cranberries, 1/4 cup sugar, and 1/4 cup water in a saucepan. Cook over medium heat until the cranberries burst and the sauce thickens.
3. Can I make this dish ahead of time?
Yes, roast the squash and prepare the glaze separately. Reheat and combine just before serving.
4. Can I add other vegetables?
Absolutely! Try adding roasted carrots, Brussels sprouts, or parsnips for a mixed vegetable dish.
5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Recommendations
- Pair with Protein: Serve alongside roasted chicken, turkey, or pork for a complete meal.
- Add a Zesty Twist: Sprinkle with a touch of orange zest for extra flavor.
- Serve for the Holidays: This dish is a beautiful and festive addition to any holiday table.
Conclusion
This Cranberry-Glazed Roasted Butternut Squash is a flavorful, colorful dish that’s easy to prepare and perfect for any occasion. With its tangy glaze and warm spices, it’s a side dish that everyone will love. Enjoy!