Imagine a side dish so irresistible that it transforms your ordinary meal into a culinary masterpiece! This Oven Roasted Butternut Squash with Maple and Cranberries is not just a recipe—it's a warm, sweet, and savory experience that captures the essence of fall in every single bite. With a perfect balance of caramelized squash, rich maple syrup, and tangy dried cranberries, this dish promises to elevate your dining table and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1/4 cup maple syrup
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half lengthwise, remove the seeds with a spoon, and then cube the squash into roughly 1-inch uniform pieces to ensure even roasting.
- In a large mixing bowl, combine the cubed butternut squash with olive oil, ensuring each piece is lightly and evenly coated. Sprinkle cinnamon and salt over the squash, tossing gently to distribute the seasonings.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet, making sure the pieces are not overcrowded to allow proper caramelization and roasting.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking to ensure even browning and prevent burning.
- During the last 5 minutes of roasting, drizzle maple syrup over the squash and sprinkle dried cranberries across the baking sheet, allowing them to caramelize slightly.
- Remove from the oven when the squash is golden brown, tender, and slightly caramelized. Let cool for 5 minutes before serving to allow flavors to meld.
- Transfer to a serving dish and garnish with additional dried cranberries if desired. Serve warm as a delicious side dish.
Tips
- Size Matters: Cut your squash into uniform 1-inch cubes to ensure even roasting and consistent caramelization.
- Don't Overcrowd: Spread squash pieces in a single layer with space between them to allow proper browning and prevent steaming.
- Maple Syrup Timing: Add maple syrup in the last 5 minutes of roasting to prevent burning and create a beautiful caramelized glaze.
- Use Parchment Paper: This prevents sticking and makes cleanup a breeze.
- Fresh is Best: Choose a butternut squash that feels heavy for its size and has a matte, not glossy, skin for optimal flavor.
- Experiment with Spices: While cinnamon is classic, try adding a pinch of nutmeg or cardamom for extra warmth.
- Let It Rest: Allowing the dish to cool for 5 minutes helps flavors meld and makes serving easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
