Cranberry Glazed Roasted Butternut Squash
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