There’s something magical about the combination of sweet and savory when it comes to roasted butternut squash. The way the natural sugars caramelize in the oven, mingling with the warm spices, creates a dish that’s not just delicious but also comforting. I remember the first time I made this for a holiday gathering; the aroma wafted through the house, drawing everyone into the kitchen like moths to a flame! Each bite was a perfect blend of sweetness from the maple syrup and a hint of spice from the cinnamon. It quickly became a staple at my family’s Thanksgiving table, and I hope it brings just as much joy to your home as it has to mine!
Ingredients for Sweet & Savory Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
How to Prepare Sweet & Savory Roasted Butternut Squash
Preparing this delightful dish is as easy as pie—well, maybe easier! Let’s get started with the simple steps to create this heavenly blend of flavors. You’ll want to make sure your oven is preheated to 400°F (200°C) before diving into the prep, so go ahead and do that first. Trust me, you don’t want to wait for the oven to heat up once you’ve got the squash ready!
Step-by-Step Instructions
- First things first, grab that medium butternut squash and peel it. I like to use a sturdy vegetable peeler for this. Once it’s all peeled, cut it into cubes—about 1-inch pieces work beautifully. This size helps it roast evenly.
- In a large mixing bowl, toss the cubed squash with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, and 1 teaspoon of cinnamon. Sprinkle in some salt and pepper to taste, and mix everything until the squash is well coated. You want that glorious glaze to cover every piece!
- Now, spread the coated squash out on a baking sheet in a single layer. This step is crucial; overcrowding the pan can lead to steaming instead of roasting, and we want that caramelized goodness!
- Pop the baking sheet into the preheated oven and roast for 25-30 minutes. Be sure to stir halfway through to ensure even cooking. You’ll know it’s ready when the squash is tender and beautifully caramelized!
- Once it’s out of the oven, stir in the chopped pecans and dried cranberries for that extra crunch and sweetness. Serve warm, and watch everyone dive in!
Nutritional Information
Here’s a closer look at the nutritional values for a serving of this delightful Sweet & Savory Roasted Butternut Squash. These estimates are based on typical ingredients, so keep that in mind as you enjoy this dish!
- Serving Size: 1 cup
- Calories: 180
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 8g
- Protein: 3g
This dish is not only tasty but packed with nutrients, making it a fantastic addition to your meals. Enjoy the flavors while knowing you’re fueling your body with wholesome ingredients!
Why You’ll Love This Recipe
- Quick prep time—ready in just 45 minutes!
- Deliciously balances sweet maple and warm cinnamon flavors
- Healthy ingredients packed with vitamins and fiber
- Perfect as a side dish for holidays or weeknight dinners
- Versatile—easily customize with different nuts or spices
- A great way to enjoy seasonal squash!
Tips for Success
To make sure your Sweet & Savory Roasted Butternut Squash turns out perfectly every time, here are some of my favorite tips. First, if you prefer a sweeter dish, feel free to adjust the maple syrup to your taste. Just remember, a little goes a long way! Also, don’t skip the step of tossing the squash well with the olive oil and spices; this ensures every piece gets that delicious coating for roasting.
For optimal roasting, make sure to spread the squash out evenly on the baking sheet. If it’s crowded, you might end up with soggy squash instead of that delightful caramelization we’re aiming for. Oh, and keep an eye on it in the last few minutes of cooking; ovens can vary, and we want that perfect golden-brown finish! Lastly, adding the pecans and cranberries right after roasting gives them just enough time to warm up without losing their crunch. Happy cooking!
Variations of Sweet & Savory Roasted Butternut Squash
One of the things I love most about this Sweet & Savory Roasted Butternut Squash recipe is how adaptable it is! You can easily switch things up to keep it exciting. For a little heat, try adding a pinch of cayenne pepper or smoked paprika to the mix—trust me, it adds a delightful kick!
If you’re a fan of different nuts, swap out the pecans for walnuts or almonds for a completely new flavor profile. And if you want to incorporate more veggies, toss in some diced red onions or Brussels sprouts to the roasting pan. They caramelize beautifully alongside the squash.
Feeling adventurous? Experiment with spices like nutmeg or allspice for a warm, cozy twist. You can even drizzle some balsamic glaze over the top right before serving for a tangy finish. The possibilities are endless, so have fun with it!
Serving Suggestions
This Sweet & Savory Roasted Butternut Squash pairs beautifully with a variety of dishes! For a cozy dinner, serve it alongside herb-roasted chicken or a succulent pork tenderloin. If you’re keeping it vegetarian, try it with quinoa or a hearty grain salad for a satisfying meal. It also makes a stunning side for your holiday spread, complementing rich flavors like turkey or glazed ham. Trust me, it’ll steal the show!
Storage & Reheating Instructions
Storing your Sweet & Savory Roasted Butternut Squash is super simple! Just let it cool down to room temperature before transferring it to an airtight container. You can keep it in the fridge for up to 4 days, making it a fantastic make-ahead option for busy weeknights or holiday meals.
When you’re ready to enjoy those delicious leftovers, reheating is a breeze! I recommend warming it up in the oven at 350°F (175°C) for about 10-15 minutes. This way, it’ll regain that lovely texture and flavor. If you’re short on time, you can also pop it in the microwave for a quick 1-2 minutes, but keep in mind, the oven method works better for maintaining that crispy texture. Enjoy every last bite!
Print
Sweet & Savory Roasted Butternut Squash: 5 Ways to Love It
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A delicious blend of sweet and savory flavors in roasted butternut squash.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1/4 cup pecans, chopped
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, olive oil, maple syrup, cinnamon, salt, and pepper.
- Toss until the squash is well coated.
- Spread the mixture on a baking sheet in a single layer.
- Roast for 25-30 minutes or until tender and caramelized, stirring halfway through.
- Remove from the oven and stir in pecans and cranberries.
- Serve warm.
Notes
- Adjust the sweetness by adding more or less maple syrup.
- Substitute pecans with walnuts if preferred.
- This dish pairs well with grilled meats or as a side for Thanksgiving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Sweet & Savory Roasted Butternut Squash