Oven Roasted Butternut Squash with Maple and Cranberries
Serves 615 mins prep40 mins cook
Oven Roasted Butternut Squash with Maple and Cranberries is a flavorful and stunning dish to serve for any occasion, especially a holiday dinner! This baked butternut squash recipe strikes the perfect balance of sweet and savory and is ready in less than an hour.
0 servings
What you need
tbsp avocado oil, or another high smoke point oil
tbsp maple syrup
salt & pepper, to taste
cup cranberries, fresh or frozen—not dried
fresh rosemary, roughly chopped
Instructions
0 Preheat the oven to 450°F. 1 Prep the butternut squash. Peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. Chop into bite-sized pieces. 2 Place the cubed butternut squash in a large bowl. Drizzle on the oil, maple, and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer. 3 Roast the squash in the preheated oven for 20 minutes. 4 Remove the squash from the oven and flip the pieces with a spatula so that the other side caramelizes. 5 Sprinkle the cranberries and rosemary evenly over the squash on the baking sheet. 6 Roast the squash for another 20 minutes, or until caramelized and fork tender. Keep an eye on them, as we don’t want them to burn and every oven is a little different. 7 Serve immediately, and enjoy!View original recipe
