Butternut Squash and Cranberry Casserole

This delightful butternut squash and cranberry casserole combines sweet and savory flavors with a hint of autumn spices, perfect for any fall gathering. The natural sweetness of roasted squash is complemented by tart cranberries, making it a cozy, must-try dish.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

1 medium butternut squash (about 2 lbs), peeled and cubed

1 cup fresh cranberries

1/2 cup chopped pecans

1/4 cup maple syrup

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1 tablespoon chopped fresh rosemary

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine the butternut squash cubes, fresh cranberries, and chopped pecans.

3. In a separate small bowl, whisk together the maple syrup, olive oil, salt, cinnamon, nutmeg, and black pepper.

4. Pour the maple syrup mixture over the squash and cranberries, tossing to coat evenly.

5. Transfer the mixture to a greased 9x13 inch baking dish.

6. Sprinkle the fresh rosemary over the top.

7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

8. Remove the foil and continue baking for an additional 20-25 minutes, or until the squash is tender and the cranberries have burst.

9. Serve warm as a side dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.