Description
This Thanksgiving Roasted Butternut Squash with Cranberries and Walnuts is a festive and easy side dish that brings together sweet, tart, and savory flavors. Perfectly caramelized squash with cranberries and walnuts, drizzled with maple syrup – a beautiful addition to any holiday table!
Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon (optional)
- 1/2 cup dried cranberries (or fresh, if preferred)
- 1/2 cup walnut halves
- 2 tablespoons maple syrup
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Season Squash: In a large mixing bowl, combine the cubed butternut squash, olive oil, salt, black pepper, and cinnamon (if using). Toss well to coat.
- Roast Squash: Spread the squash in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, or until tender and caramelized, flipping halfway through.
- Add Cranberries and Walnuts: Remove the baking sheet from the oven, sprinkle the cranberries and walnuts over the squash, and drizzle with maple syrup. Toss gently to mix.
- Bake Again: Return to the oven and bake for another 5–7 minutes, just until the cranberries soften slightly and the walnuts are toasted.
- Garnish and Serve: Transfer to a serving dish, garnish with fresh parsley, and serve warm.
Notes
- Make it Nut-Free: Substitute walnuts with pumpkin seeds or omit entirely.
- Add Protein: Add crumbled goat cheese or feta after roasting for a creamy contrast.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Keywords: Thanksgiving roasted butternut squash, holiday side dish, fall recipes, vegan Thanksgiving recipes, roasted butternut squash with cranberries