Savory Spiced Butternut Squash Bake

Savor the delightful fusion of roasted butternut squash and aromatic spices in this unique savory bake. Perfect for autumn gatherings, this dish balances sweet and savory flavors, catering to both vegan and gluten-free diets.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

1 large butternut squash (about 3 lbs)

1 tbsp olive oil

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1/2 tsp ground cinnamon

Salt and black pepper to taste

1 cup chopped onion

2 cloves garlic, minced

1/2 cup vegetable broth

1 tbsp fresh rosemary, chopped

1/2 cup pecans, roughly chopped

1/4 cup dried cranberries

Instructions

1. Preheat oven to 375°F (190°C).

2. Peel and cube the butternut squash into 1-inch pieces.

3. In a large mixing bowl, toss squash with olive oil, cumin, smoked paprika, cayenne pepper, cinnamon, salt, and black pepper.

4. Spread the seasoned squash on a baking sheet and roast for 25 minutes, stirring halfway through.

5. In a skillet over medium heat, sauté onions and garlic until translucent.

6. Add roasted squash, vegetable broth, and rosemary to the skillet, mix well, and cook for another 5 minutes.

7. Transfer the mixture to a baking dish, top with pecans and cranberries.

8. Bake for an additional 10 minutes until pecans are toasted and cranberries are warmed.

9. Serve warm as a side dish or main entree.

Storage

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

Reheating

Reheat in the oven at 350°F 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.