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As the leaves turn vibrant shades of orange and gold, the kitchen beckons us to celebrate the flavors of fall. One of the quintessential autumn dishes that captures the essence of the season is Maple Roasted Butternut Squash & Cranberries. This recipe combines the natural sweetness of butternut squash with the tangy burst of cranberries, creating a delightful balance that warms the heart and pleases the palate. The harmonious blend of these ingredients not only embodies the spirit of autumn but also brings a splash of color to any table, making it a perfect centerpiece for seasonal gatherings. In this article, we will explore the step-by-step process of making this dish, delve into its health benefits, and highlight its versatility as a side or a main dish.

Maple Roasted Butternut Squash & Cranberries

Celebrate the flavors of fall with this delicious Maple Roasted Butternut Squash & Cranberries recipe. The natural sweetness of butternut squash perfectly complements the tangy burst of cranberries, while maple syrup and aromatic spices create a warm and inviting dish. Perfect for gatherings or cozy family dinners, this nutrient-rich recipe is easy to make and can be served as a side or main dish. Embrace autumn's bounty and bring a splash of seasonal color to your table!
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Ingredients
  

1 medium butternut squash (approximately 2 lbs), peeled and cut into 1-inch cubes

1 cup fresh cranberries (frozen can be used if fresh are unavailable)

1/4 cup pure maple syrup

3 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup pecans or walnuts, chopped (optional)

Fresh thyme or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C). This will create the ideal roasting environment for your butternut squash and cranberries.

    Prepare the Butternut Squash: Peel, seed, and dice the butternut squash into 1-inch cubes. Transfer the cubes into a large mixing bowl.

      Mix the Ingredients: To the bowl containing the squash, add the maple syrup, olive oil, cinnamon, nutmeg, salt, and black pepper. Gently toss everything together until the squash is evenly coated in the syrup and spices.

        Incorporate the Cranberries: Carefully fold in the fresh cranberries, ensuring they remain intact and do not burst.

          Transfer to Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. Spoon the squash and cranberry mixture onto the sheet, spreading it out into a single even layer.

            Roast to Perfection: Place the baking sheet in the preheated oven. Roast for 25-30 minutes, stirring the mixture halfway through cooking for even roasting. The squash should be tender and lightly caramelized, while the cranberries will have burst slightly, infusing the dish with a sweet-tart flavor profile.

              Toast the Nuts (Optional): If you're including nuts, toast the pecans or walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are fragrant. Remove from heat and set aside.

                Finish and Plate: Once roasted, take the baking sheet out of the oven. If using, sprinkle the toasted nuts on top of the mixture for an extra crunch. Garnish with fresh thyme or parsley for a vibrant touch.

                  Serve and Enjoy: This delightful dish is perfect served warm as a side or can be enjoyed at room temperature as a component of a salad or grain bowl. Relish the wonderful flavors of fall in every bite!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                      Presentation Tips: Serve this dish in a rustic serving bowl, garnished with additional herbs, and alongside a colorful salad mix for an impressive autumn-inspired spread.