Roasted Squash (Print Version)
# Ingredients:
01 -
4-5 cups cubed butternut squash (1 large or 2 small squash), for a naturally sweet base.
02 -
3 tbsp butter (melted), for a rich and caramelized flavor.
03 -
2½ tbsp brown sugar, to enhance sweetness.
04 -
1½ tsp ground cinnamon, for warmth and spice.
05 -
½ tsp salt, to balance flavors.
06 -
½ tsp black pepper, for a hint of spice.
07 -
¼ tsp cayenne pepper (optional), for a subtle heat.
08 -
½ cup pecans (chopped), for crunch.
09 -
⅓ cup dried cranberries, for a touch of tartness.
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
In a large bowl, toss the cubed butternut squash with ¾ of the melted butter, brown sugar, cinnamon, salt, black pepper, and cayenne pepper (if using). Spread the mixture evenly on a parchment-lined baking sheet.
03 -
Place the baking sheet in the preheated oven and roast for 20 minutes.
04 -
In a small bowl, mix the remaining melted butter with the chopped pecans and dried cranberries. Add this mixture to the baking sheet with the squash and roast for another 10 minutes, stirring halfway through for even cooking.
05 -
Remove from the oven and serve warm as a festive side dish or holiday treat.
# Notes:
01 -
This roasted butternut squash dish combines sweet, tart, and crunchy elements, making it a perfect side for holiday gatherings. The pecans and cranberries complement the roasted squash beautifully.