Description
Discover how to make a delicious Roasted Butternut Squash with Cranberries dish that is perfect for any occasion. Learn the simple steps here!
Ingredients
- 2 cups cubed butternut squash (about 3/4″) (360g)
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) pepper
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) maple syrup
- Vegetable oil for drizzling
- 2 cups fresh cranberries (200g)
- 2 tablespoons (30 ml) honey
- 1/2 teaspoon (3 ml) cinnamon
Instructions
- Set your oven to 400°F.
- In a medium-sized bowl, combine the butternut squash, salt, pepper, brown sugar, and maple syrup. Stir thoroughly, then spread the mixture onto a baking sheet with a raised edge. Lightly drizzle with some vegetable oil.
- Bake for 25 minutes, stirring every 7-8 minutes to ensure even cooking.
- While the squash is roasting, coat the cranberries with 1 tablespoon of honey. After the initial 25 minutes, add them to the baking sheet and continue baking for an additional 10-15 minutes, or until the cranberries have burst and the squash is tender. Stir twice during this time.
- Once done, take it out of the oven and mix with the remaining tablespoon of honey and the cinnamon.
- Serve immediately or let it cool to room temperature before serving.
Notes
- Stir the butternut squash mixture every 7-8 minutes while baking for even cooking and caramelization.
- Coat cranberries with honey before adding to the baking sheet to enhance sweetness and flavor.
- Sprinkle extra cinnamon over the dish before serving for a more intense flavor.
