Description
A delightful fall side dish featuring crispy roasted butternut squash topped with tangy cranberries.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs)
- 3 tablespoons olive oil (or melted butter)
- 3 tablespoons honey
- Salt and pepper to taste
- 1 cup cranberries (fresh or dried)
- ½ teaspoon cinnamon
- Chopped fresh thyme or rosemary for garnish (optional)
Instructions
- Peel and chop the butternut squash into bite-sized cubes.
- Toss the squash cubes with olive oil, honey, salt, pepper, and cinnamon.
- Preheat oven to 425°F (220°C) and spread the seasoned squash on a baking sheet.
- Roast for 25–30 minutes, flipping halfway until golden brown and crispy.
- On a separate baking sheet, roast the cranberries with a drizzle of honey for 5–10 minutes.
- Combine the butternut squash and cranberries in a serving bowl, garnish with fresh herbs, and serve.
Notes
For an extra touch, sprinkle feta or goat cheese on top just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg