Description
Roasted Butternut Squash with Cranberries is a warm and hearty dish perfect for fall.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, cranberries, olive oil, salt, pepper, maple syrup, and cinnamon.
- Toss until well coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- Remove from oven and serve warm.
Notes
- You can add nuts for extra crunch.
- This dish pairs well with roasted meats.
- Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Roasted Butternut Squash, Cranberries, Fall Recipes, Vegetarian Side Dish