Holiday Roasted Butternut Squash

INGREDIENTS:

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

 

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. 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.
  3. Coarsely chop walnuts. Set aside.
  4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
  5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
  6. 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
    maple syrup.
  7. Gently toss cooked squash with cranberry mixture.
Notes:
  • 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

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