As the leaves change color and the air turns crisp, our cravings naturally shift towards warm, comforting dishes that encapsulate the essence of autumn. One such dish that perfectly embodies the flavors of the season is Roasted Butternut Squash with Cranberries and Walnuts. This recipe is a delightful blend of sweet, savory, and tart, making it a versatile addition to any fall meal, whether as a side dish for your Thanksgiving feast or a hearty main course paired with a green salad.
The combination of tender, caramelized butternut squash, juicy cranberries, and crunchy walnuts, all lightly spiced with cinnamon and rosemary, not only pleases the palate but also provides a nutritional powerhouse. This dish is simple to prepare, yet it delivers a complex array of flavors that are sure to impress your family and friends. Let’s dive into the details of how to make this autumnal delight.
Ingredients
• 1 medium butternut squash, peeled and cubed
• 1 cup fresh cranberries
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
Directions
1. Preheat your oven to 400°F (200°C). This temperature allows the butternut squash to roast evenly, achieving a tender interior and slightly crispy edges.
2. Prepare the butternut squash: Start by peeling the squash, then cut it into uniform cubes. This ensures even cooking. Place the cubes in a large mixing bowl.
3. Season the squash: Drizzle the olive oil and maple syrup over the squash cubes. Add the dried rosemary, ground cinnamon, and a generous pinch of salt and pepper. Toss everything together until the squash is well coated with the oil and seasoning mixture.
4. Roast the squash: Spread the seasoned squash cubes evenly on a large baking sheet. Make sure they are in a single layer to promote even roasting. Place the baking sheet in the preheated oven and roast for about 20 minutes.
5. Add cranberries and walnuts: After the initial roasting period, remove the baking sheet from the oven. Add the fresh cranberries and roughly chopped walnuts to the squash, then toss gently to combine. This step infuses the dish with the tartness of the cranberries and the richness of the walnuts, creating a perfect balance of flavors.
6. Continue roasting: Return the baking sheet to the oven and roast for an additional 15-20 minutes. You’ll know it’s ready when the squash is tender, slightly caramelized, and the cranberries have burst open, releasing their juices.
7. Cool and serve: Once done, remove the baking sheet from the oven and let the dish cool slightly. Serve warm, either as a side dish or a main, and enjoy the taste of autumn in every bite.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 210 kcal per serving
Tips for Success
• Choose the right squash: Select a butternut squash that feels heavy for its size with a firm, smooth skin. This ensures the squash is ripe and full of flavor.
• Uniform cubes for even cooking: When cutting the squash, try to keep the cubes as uniform as possible. This allows them to cook evenly, ensuring you don’t end up with some pieces undercooked and others too soft.
• Enhance the flavors: If you prefer a more intense flavor, consider adding a pinch of nutmeg or a splash of balsamic vinegar to the seasoning mix.
• Make it ahead: This dish can be prepared in advance and stored in the refrigerator. Simply reheat in the oven at a low temperature before serving.
Nutritional Benefits
This dish is not just a feast for the senses, but also packed with health benefits:
• Butternut squash is rich in vitamins A and C, fiber, and antioxidants, which support immune function and skin health while promoting a healthy digestive system.
• Cranberries are known for their high antioxidant content, particularly in the form of vitamin C, and their ability to support urinary tract health.
• Walnuts are an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation.
• Olive oil adds healthy monounsaturated fats, which can help reduce the risk of heart disease.
Frequently Asked Questions (FAQs)
1. Can I use frozen cranberries?Yes, frozen cranberries can be used in place of fresh ones. There’s no need to thaw them before adding them to the dish; just increase the roasting time by a few minutes if needed.
2. What can I substitute for walnuts?If you have a nut allergy or prefer a different flavor, you can substitute walnuts with pecans, almonds, or even pumpkin seeds.
3. How do I store leftovers?Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
4. Can I make this dish vegan?The recipe is naturally vegan as it is, using plant-based ingredients like olive oil and maple syrup.
5. What can I pair this dish with?Roasted Butternut Squash with Cranberries and Walnuts pairs well with roasted meats, a simple green salad, or even as a topping for quinoa or couscous.
Conclusion
Roasted Butternut Squash with Cranberries and Walnuts is a beautiful dish that captures the flavors and colors of fall. Its vibrant appearance and delightful mix of textures make it a standout on any dinner table, while its nutritional profile ensures that it’s as good for you as it is delicious. Easy to prepare, yet impressive in both flavor and presentation, this dish is sure to become a favorite during the autumn months. Whether you’re looking for a side dish for a special occasion or a simple weeknight dinner, this recipe will bring the warmth and comfort of the season to your plate.
