Oven Roasted Butternut Squash with Maple and Cranberries
Oven roasted butternut squash with maple and cranberries is a flavorful and attractive dish to serve for holidays or any occasion. It's a sweet and savory dish that takes less than an hour.
Servings 6
Equipment
- 1 Rimmed sheet pan
Ingredients
- 2 lb butternut squash diced
- 4 tbsp avocado oil
- 3 tbsp maple syrup
- 1 cup cranberries fresh or frozen
- 2 sprigs rosemary roughly chopped
- salt and pepper to taste
Instructions
- Preheat oven to 450.
- Prepare squash if needed (peel and chop into bite-sized chunks).
- Place cubed squash in a large bowl. Drizzle with oil and maple syrup. Season with salt and pepper. Toss until all pieces are coated. Pour onto backing sheet in a single layer.
- Roast the squash for 20 minutes.
- Remove pan from oven and flip squash chunks.
- Sprinkle cranberries and rosemary over squash and return to oven, roasting for another 20 minutes or until squash is fork tender.
Notes
Recipe source: thespeckledpalate.com