Roasted butternut squash with cranberries and walnuts is the perfect side dish for any fall gathering. Sweet, savory, and slightly tart, this recipe is both simple to make and incredibly flavorful. The combination of the tender squash, tart cranberries, and crunchy walnuts creates a symphony of textures and tastes that will delight your palate. This recipe is easily adaptable to your preferences – feel free to experiment with different spices and herbs to create your signature dish.
Why This Recipe Works
This recipe's success lies in the balance of flavors and textures. The butternut squash, roasted to perfection, offers a naturally sweet and creamy base. The tart cranberries provide a delightful contrast, cutting through the sweetness and adding a festive touch. The crunchy walnuts provide a satisfying textural element, adding depth and richness. The simple spice blend enhances the natural flavors without overpowering them. This recipe is also incredibly versatile; it's perfect as a side dish for Thanksgiving, Christmas, or any fall celebration, or simply as a healthy and delicious weeknight meal.
What You'll Need
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon maple syrup (optional, for extra sweetness)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper to taste
Equipment:
- Large baking sheet
- Large bowl
How to Roast Butternut Squash with Cranberries and Walnuts
Instructions:
-
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
-
Prepare the butternut squash: Peel, seed, and cube the butternut squash into approximately 1-inch pieces.
-
Combine ingredients: In a large bowl, toss the butternut squash cubes with olive oil, maple syrup (if using), cinnamon, nutmeg, ginger, salt, and pepper. Make sure the squash is evenly coated.
-
Roast the squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
-
Add cranberries and walnuts: During the last 10 minutes of roasting, add the dried cranberries and chopped walnuts to the baking sheet. Toss gently to combine with the squash.
-
Serve: Once the squash is tender and the cranberries are plump, remove the baking sheet from the oven. Let it cool slightly before serving.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, you can! However, fresh cranberries will require a slightly longer roasting time and may release more moisture. Add them to the baking sheet during the last 15-20 minutes of cooking time, and adjust the cooking time as needed to achieve the desired tenderness. You might need to increase the oven temperature slightly to help them cook more quickly.
What other spices can I use?
This recipe is very adaptable! Feel free to experiment with other spices like allspice, cloves, or even a pinch of cayenne pepper for a little heat. A sprinkle of rosemary or thyme would also complement the flavors beautifully.
Can I make this ahead of time?
Yes, you can roast the butternut squash ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Add the cranberries and walnuts just before serving to maintain their texture. Reheat gently before serving.
How can I make this recipe vegan?
This recipe is already largely vegan! Just ensure your maple syrup is vegan-friendly (some contain animal-derived ingredients). Otherwise, it’s naturally vegan-friendly as it stands.
What can I serve this with?
This roasted butternut squash dish is incredibly versatile. It pairs wonderfully with roasted chicken, turkey, pork, or even vegetarian mains. It also makes a fantastic addition to salads or grain bowls.
This delicious and healthy side dish is sure to become a staple in your fall and winter cooking repertoire. Enjoy!
