Perfect Maple Roasted Butternut Squash with Cranberries

Ingredients

• 1 medium butternut squash (about 2 pounds), ideally firm and heavy for its size
• 1 cup fresh or frozen cranberries, which should be bright and firm to the touch
• 2 tablespoons olive oil, preferably extra virgin for enhanced flavor
• 1 teaspoon salt, to enhance the natural sweetness of the squash
• 1/2 teaspoon black pepper, freshly ground for best taste
• 1 teaspoon cinnamon, which adds a warm, cozy flavor
• 1/4 cup pure maple syrup, ensuring it’s of high quality for optimal sweetness
• 1/4 cup pecans or walnuts, chopped (for added crunch and nuttiness)
• 1 tablespoon fresh thyme or rosemary, for garnish and additional aromatic flavor

Instructions

1. Preheat your oven: Set your oven to 400°F (200°C) to ensure it’s hot enough to roast the vegetables perfectly.
2. Prepare the butternut squash: Carefully peel the butternut squash using a vegetable peeler. Cut it in half lengthwise and remove the seeds with a spoon. Chop the squash into 1-inch cubes.
3. Mix the ingredients: In a large bowl, combine the butternut squash cubes, cranberries, olive oil, salt, black pepper, cinnamon, and maple syrup. Toss well until everything is evenly coated.
4. Spread on a baking sheet: Line a large baking sheet with parchment paper. Spread the squash and cranberry mixture in a single layer.
5. Roast in the oven: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring halfway through.
6. Add nuts (optional): If using, sprinkle the chopped pecans or walnuts over the roasted vegetables in the last 5 minutes of cooking.
7. Garnish and serve: Once finished, remove from the oven and let it cool slightly. Garnish with fresh thyme or rosemary before serving.

Nutrition