Description
A delicious and festive side dish featuring roasted butternut squash glazed with a sweet and tangy cranberry sauce, perfect for holiday gatherings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 1/2 cup brown sugar
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine cranberries, brown sugar, and orange juice. Cook over medium heat until the cranberries burst and the mixture thickens.
- Once the squash is done, drizzle the cranberry glaze over the roasted squash and toss to combine.
- Serve warm as a festive side dish.
Notes
- For a vegan version, ensure the brown sugar is vegan-friendly.
- This dish can be made ahead of time and reheated before serving.
- Feel free to add nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 25g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg