Roasted Butternut Squash
Fresh herbs and seasoning bring out the sweetness of butternut squash in this quick and easy side dish. It’s perfect with a cozy winter meal.
Ingredients
- 1 butternut squash (about 2 pounds)
- 1/4 cup walnuts
- 2 tablespoons canola oil
- 1 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon butter
- 1/4 cup dried cranberries
- 1 1/2 tablespoons maple syrup or brown sugar
Instructions
- Preheat oven to 375 degrees.
- Wash squash and use a vegetable peeler to remove the rind.
- Microwave squash for 2-3 minutes to soften. Allow to cool; cut off ends and discard. Cut squash in two at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds with a spoon. Cut both ends into 3/4 inch, even-size cubes.
- Coarsely chop walnuts. Set aside
- In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
- Spread squash evenly on a baking sheet. Roast until tender, stirring once, about 35 minutes.
- In a small skillet over medium heat, melt butter. Add walnuts and cook and stir until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and maple syrup.
- Gently toss cooked squash with cranberry mixture.
Notes
Smart Shopping Tips
- There are a wide variety of winter squash to choose from including acorn, butternut, pumpkin and spaghetti squash.
- When purchasing winter squash, select those that feel heavy for their size and are free of blemishes or soft moldy spots.
- The hard rinds on winter squash allow them to be stored longer than summer squash. Larger squash will keep longer than smaller squash.
- Store squash in a cool, dry, dark place for up to 2 months.
- To bring out flavors even more, stir in 1 tablespoon of cider vinegar along with the cranberry mixture.
- If using fresh sage instead of dried, roll four sage leaves into a log shape and slice thinly. Cook fresh sage in butter or oil along with the walnuts.
- Use pecans or hazelnuts in place of walnuts.
