By Christyna Mangum
Holiday Roasted Butternut Squash
Chef’s 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.
Updated at: Wed, 16 Aug 2023 22:02:12 GMT
Nutrition balance score
Good
Glycemic Index
69
High
Glycemic Load
15
Moderate
Nutrition per serving
Calories179.6 kcal (9%)
Total Fat11 g (16%)
Carbs21.6 g (8%)
Sugars10.2 g (11%)
Protein2.1 g (4%)
Sodium102.2 mg (5%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 poundsbutternut squash
¼ cupwalnuts
2 tablespoonscanola oil
1 teaspoondried sage
¼ teaspoonsalt
¼ teaspoonground black pepper
1 Tablespoonbutter
or canola oil
¼ cupdried cranberries
1 ½ tablespoonsmaple syrup
Materials
Instructions
Step 1
Preheat oven to 375°F.
Step 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.
Step 3
Coarsely chop walnuts. Set aside.
Step 4
In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
Step 5
Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
Step 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.
Step 7
Gently toss cooked squash with cranberry mixture.
View on cookingmatters.org
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
