Golden Maple Roasted Butternut Squash

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
★★★★★
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Golden Maple Roasted Butternut Squash is a delightful dish that brings together the earthy sweetness of squash, the rich flavor of maple syrup, and the crunchy texture of pecans. Perfect for fall, this recipe is both simple and impressive, making it a great option for family dinners or holiday gatherings.

Ingredients for Golden Maple Roasted Butternut Squash

The star of this dish is, of course, the butternut squash. With its natural sweetness and creamy texture, it’s perfect for roasting. The olive oil helps in caramelizing the squash, giving it a nice golden brown color. Maple syrup adds a rich sweetness that's hard to resist, while a touch of ground cinnamon brings warmth and depth. Seasoning with sea salt and black pepper enhances all the flavors, making sure nothing is too overpowering. Lastly, the chopped pecans and dried cranberries contribute a lovely crunch and a hint of tartness, rounding out the dish beautifully.

Tips & Tricks

  • Use a sharp knife to make peeling and cutting the squash easier.
  • For more even cooking, try to cut the squash cubes as uniformly as possible.
  • Maple syrup can be substituted with honey if you're in a pinch, though the flavor will differ slightly.

Serving Suggestions

This dish pairs wonderfully with roasted chicken or turkey, making it a perfect side for your Thanksgiving or holiday meals. It also works great as a topping for a warm grain salad or as part of a vegetarian platter.

Frequently Asked Questions

Can I use a different type of squash?
Yes, acorn squash or delicata squash can also work nicely in this recipe.
How do I store leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make this recipe vegan?
It already is! Just ensure the maple syrup you use is pure and not mixed with any non-vegan ingredients.

Golden Maple Roasted Butternut Squash Recipe Walkthrough

First things first, preheat your oven to 400°F (200°C). This ensures that when you’re ready to roast, the oven is hot enough to create that beautiful caramelization on the squash. While the oven heats up, grab your butternut squash. Peel it with a vegetable peeler, then slice it in half to scoop out the seeds. Once cleaned, cut the squash into 1-inch cubes. Trust me, this size is perfect for even roasting.

In a large mixing bowl, combine 2 tablespoons of olive oil, 3 tablespoons of maple syrup, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. This mix will coat the squash and infuse it with incredible flavor. Toss the squash cubes into the bowl, making sure each piece is well-coated. It might get a little sticky, but that's exactly what you want.

Spread the coated squash cubes evenly on a baking sheet lined with parchment paper. This helps with easy cleanup and prevents the squash from sticking. Pop it into the preheated oven and roast for about 25 minutes. When your timer goes off, take out the tray and sprinkle 1/4 cup of chopped pecans and 2 tablespoons of dried cranberries over the squash. Return it to the oven for another 10 minutes until everything is tender and caramelized to perfection.

Once done, serve your Golden Maple Roasted Butternut Squash warm. Feel free to garnish with extra cranberries and pecans if you have them on hand.

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Quick prep and straightforward cooking process.
  • Impressive presentation with minimal effort.
  • Great for a variety of dietary preferences.

Ingredients

1 medium butternut squash
2 tbsp olive oil
3 tbsp pure maple syrup
1/2 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup chopped pecans
2 tbsp dried cranberries

Step-by-step Instructions

1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. In a large mixing bowl, combine olive oil, maple syrup, cinnamon, salt, and pepper.
4. Add squash cubes to the bowl, tossing them until well coated with the mixture.
5. Spread the squash evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25 minutes.
7. Remove from oven, sprinkle pecans and cranberries over the squash, and return to oven for an additional 10 minutes or until tender and caramelized.
8. Serve warm, garnished with extra cranberries and pecans if desired.

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