Would You Eat Thanksgiving Roasted Butternut Squash with Cranberries and Walnuts? 拾
Ingredients:
– 1/2 cup dried cranberries
– 1/4 cup chopped walnuts
– 1 large butternut squash, peeled and cut into cubes
– 1 tablespoon maple syrup
– 1/2 teaspoon ground cinnamon
– 1 teaspoon fresh rosemary, finely chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the Oven:
Get your oven fired up by preheating it to 400F 200C while you get that butternut squash ready.
2. Season the Squash:
In a big mixing bowl, toss together the butternut squash cubes with olive oil, maple syrup, ground cinnamon, salt, and pepper until each piece is coated in deliciousness.
3. Roast the Squash:
Lay the seasoned squash in a single layer on a baking sheet. Roast it in the hot oven for 25-30 minutes, or until its tender and has a lovely caramelization on the edges.
4. Add Cranberries and Walnuts:
Pull the baking sheet from the oven and sprinkle the dried cranberries, chopped walnuts, and fresh rosemary over the roasted squash.
5. Final Roast:
Slip the baking sheet back into the oven for another 5-10 minutes to let the cranberries soften and all those flavors mingle together in a heavenly way.
6. Serve Warm:
Take the dish out of the oven and serve it warm. For an extra flavor kick, sprinkle some crumbled feta cheese on top before serving.
Nutritional Information:
This dish is rich in vitamins and fiber, with approximately 200 calories per serving. It contains healthy fats from walnuts and a good balance of carbohydrates from the butternut squash and cranberries.
Time: Preparation time: 15 minutes Cooking time: 35-40 minutes
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