Holiday Roasted Butternut Squash
From Cooking Matters
2 POUNDS BUTTERNUT SQUASH
¼ CUP WALNUTS
2 TABLESPOONS CANOLA OIL
1 TEASPOON DRIED SAGE
¼ TEASPOON SALT
¼ TEASPOON GROUND BLACK PEPPER
1 TABLESPOON BUTTER OR CANOLA OIL
¼ CUP DRIED CRANBERRIES
1 ½ TABLESPOONS MAPLE SYRUP
- Preheat oven to 375°F.
- Rinse and peel squash. Cut off ends and discard. Cut squash at the neck, creating a narrow end and a round end. Cut round end in half and scoop out seeds
with a spoon. Cut both ends into ¾-inch, even-sized cubes.
- Coarsely chop walnuts. Set aside.
- In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
- Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
- In a small skillet over medium heat, melt butter or heat oil. Add walnuts and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries and
- Gently toss cooked squash with cranberry mixture.
- To make flavors pop even more, stir in 1 Tablespoon cider vinegar along with the cranberry mixture.
- You can use fresh sage instead of dried. Leave out dried sage in step 4. Roll 4 fresh sage leaves into a log shape and thinly slice. Cook fresh sage in butter or oil
along with the walnuts in step 6.
- Use pecans or hazelnuts in place of walnuts. Try using raisins or dried cherries for the cranberries