This Savory Spiced Butternut Squash Bake is a delightful way to embrace the cozy flavors of fall. With a perfect mix of spices, crunchy pecans, and sweet cranberries, it's a dish that shines as both a side and a main event.
Butternut squash: This sweet and nutty vegetable is the star of the dish, providing a hearty base that's rich in vitamins.
Olive oil: Helps to roast the squash to a golden, caramelized finish.
Ground cumin: Adds an earthy depth to the dish, perfectly complementing the sweetness of the squash.
Smoked paprika: Infuses a smoky warmth that enhances the overall flavor profile.
Cayenne pepper: Provides a subtle kick, balancing the sweetness with a bit of heat.
Ground cinnamon: Adds a hint of warmth and sweetness, tying together the spices beautifully.
Onion and garlic: These aromatics build a flavorful base, adding depth and complexity.
Vegetable broth: Keeps the dish moist and adds a savory element.
Fresh rosemary: Lends a fragrant, herbaceous note that's unmistakably comforting.
Pecans: Add crunch and a buttery richness to the dish.
Dried cranberries: Offer a pop of sweetness and color, making each bite exciting.
This dish pairs wonderfully with roasted chicken or a hearty grain like quinoa. For a festive touch, serve it alongside a holiday roast or turkey. It's also fantastic as a standalone vegetarian main course, perhaps with a side of crusty bread.
Start by preheating your oven to 375°F (190°C). While that's heating up, grab your butternut squash and give it a good peel. You want to cut it into roughly 1-inch cubes—think bite-sized, but not too small.
In a large mixing bowl, drizzle the cubed squash with a tablespoon of olive oil. Then, sprinkle in the ground cumin, smoked paprika, cayenne pepper, and ground cinnamon. Season with salt and black pepper to your liking. Give it all a good toss until the squash is nicely coated with the spices.
Spread the seasoned squash on a baking sheet, trying to keep it in a single layer so it roasts evenly. Pop it in the oven and let it roast for about 25 minutes. Stir it around halfway through to ensure all sides get that beautiful golden color.
While the squash is roasting, heat a skillet over medium heat. Add the chopped onions and minced garlic, and sauté them until they become translucent and fragrant. This should take about 5 minutes.
Once the squash is roasted, add it to the skillet with the onions and garlic. Pour in the vegetable broth and sprinkle in the fresh rosemary. Stir everything together and let it cook for an additional 5 minutes, allowing the flavors to meld.
Transfer the squash mixture into a baking dish. Top it with chopped pecans and dried cranberries. Return the dish to the oven for another 10 minutes. This will toast the pecans and warm the cranberries, perfecting the dish.
Once done, take it out and let it cool slightly before serving. Enjoy the warm, inviting flavors!
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