If you're looking for a cozy, autumn-inspired side dish, this Maple Cinnamon Roasted Butternut Squash is your go-to recipe. It's sweet, savory, and has just the right amount of spice to make your taste buds dance. Perfect for holiday gatherings or a simple weeknight dinner.
Butternut squash: The star of the dish, it offers a sweet and nutty flavor that pairs beautifully with the spices. Olive oil: Helps the squash caramelize and adds a subtle fruity note. Maple syrup: This adds a natural sweetness and enhances the caramelization process. Ground cinnamon: Provides warmth and depth to the overall flavor. Ground nutmeg: Adds a hint of earthiness and complexity. Salt and black pepper: Essential for balancing the sweetness and enhancing all the flavors. Pecans: Offer a crunchy texture and nutty flavor. Dried cranberries: Add a pop of color and a tangy sweetness to the dish.
This dish pairs wonderfully with roasted chicken or pork. For a vegetarian option, serve it alongside a hearty grain like quinoa or farro. It also works as a festive holiday side dish, complementing turkey or ham beautifully.
First, set your oven to preheat at 400°F (200°C). This ensures it's hot enough to get those beautiful caramelized edges on your squash. Meanwhile, line a baking sheet with parchment paper to prevent sticking and make cleaning up a breeze.
Next, grab a large butternut squash. Now, peeling and cubing can be a bit tricky, so take your time here. Cut off the ends, slice it in half, and scoop out the seeds. A sturdy vegetable peeler works wonders on the tough skin, and a sharp knife is your best friend for cubing the squash into 1-inch pieces. Consistency is key, so they cook evenly.
In a large mixing bowl, combine the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Use a whisk or fork to blend everything together until it's smooth. This mixture is what's going to infuse your squash with all those delicious flavors.
Add your cubed squash into the bowl and toss until each piece is well-coated. You want every cube to have a good amount of the maple-cinnamon mixture, ensuring maximum flavor in every bite.
Spread the squash cubes evenly on your prepared baking sheet. Avoid overcrowding to ensure they roast rather than steam. Pop the tray into your preheated oven and let them roast for 25-30 minutes. Stir them around halfway through to promote even cooking and caramelization.
Once they're tender and slightly caramelized around the edges, take them out of the oven. Immediately sprinkle the chopped pecans and dried cranberries over the warm squash. The residual heat will slightly soften the cranberries and bring out the pecans' nuttiness, making for a delightful topping.
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