This Butternut Squash and Cranberry Casserole is the ultimate fall side dish, combining the sweetness of butternut squash with the tartness of cranberries and a hint of maple. It's a cozy, colorful addition to your holiday table or any chilly night.
Butternut squash serves as the hearty base, bringing a natural sweetness and creamy texture. Fresh cranberries add a bright, tart contrast to balance the squash. Pecans introduce a crunchy texture and nutty flavor that complements the other ingredients. The maple syrup ties everything together with its earthy sweetness, while olive oil ensures a smooth, roasted finish. Just a touch of salt, cinnamon, nutmeg, and black pepper add warmth and depth, with fresh rosemary providing an aromatic touch that makes this dish feel special.
This casserole pairs beautifully with roasted chicken or turkey, making it a fantastic addition to a holiday spread. For a vegetarian option, serve it alongside a quinoa salad or a hearty lentil stew. It’s versatile enough to complement a variety of main dishes.
Start by preheating your oven to 375°F (190°C), ensuring it's ready for that perfect bake. While it heats, grab a medium-sized butternut squash, peel it, and cut it into cubes. Don't worry; it doesn't have to be perfect, just roughly even in size to cook uniformly.
Next, gently wash a cup of fresh cranberries, pat them dry, and toss them into a large mixing bowl with the squash cubes. Add the chopped pecans to the mix, giving a quick stir to combine them.
In a small bowl, whisk together the maple syrup, olive oil, salt, cinnamon, nutmeg, and black pepper. This mixture is your magic potion that will infuse the dish with flavor. Pour it over your squash and cranberry mixture, ensuring every piece is well-coated. Use your hands or a spatula to mix it all up until it’s gleaming with the syrupy goodness.
Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly, so everything cooks at the same pace. Sprinkle the chopped fresh rosemary over the top, giving it that fragrant lift.
Cover the dish with aluminum foil, pop it in the oven, and let it bake for about 25 minutes. This initial bake allows the flavors to meld. Afterward, remove the foil and let it bake for another 20–25 minutes. This step ensures the squash is tender and the cranberries have burst into sweet-tart jewels.
Once done, take it out of the oven and let it cool slightly before serving. This helps the flavors settle and makes it easier to serve.
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