Maple Roasted Butternut Squash and Cranberries

What You Will Need:

• Butternut Squash – this vegetable has a sweet and nutty flavor. In my opinion, it tastes a little like sweet potatoes.
• Cranberries – using fresh cranberries is best
• Goat Cheese – this cheese has a mild, sweet flavor and is very creamy
• Pure Maple Syrup – I would suggest using real, pure maple syrup instead of pancake syrup. Pure maple syrup is natural, less processed, and free of all the additives pancake syrup has. In my opinion, it is much tastier too.
• Spices – cinnamon and nutmeg

Let’s Make Maple Roasted Butternut Squash and Cranberries

This is a simple and quick side dish to make. First, you will preheat the oven and peel and cut the butternut squash into cubes. I usually purchase the peeled and pre-cut squash so I can skip this step. Next, mix maple syrup, salt, cinnamon, and nutmeg in a small bowl.

Spray a foil lined sheet pan with a nonstick spray. Add the butternut squash to one side of the sheet pan and pour half of the maple syrup mixture. Roast the butternut squash in the oven for a few minutes. Next, take the pan out of the oven and add the cranberries to the other side of the sheet pan. Finally, pour the remaining maple syrup mix over the cranberries and put the pan bake in the oven.

When the butternut squash is fork tender and the cranberries are starting to burst they are finished cooking. Add the squash and cranberries to a serving bowl and top with crumbled goat cheese.

More Recipes to Try:

• Roasted Garlic Carrots and Mushrooms with Thyme
• Cranberry, Prosciutto, & Whipped Goat Cheese Crostini

Maple Roasted Butternut Squash and Cranberries

Course: Vegetarian, SidesCuisine: AmericanDifficulty: EasyServings

4

servingsPrep time

10

minutesCooking time

12

minutesTotal time

22

minutes

This Maple Roasted Butternut Squash and Cranberries side dish is a sweet addition to your Thanksgiving table or to any cozy fall or winter meal.

Ingredients

• 3 cups or 1 butternut squash, peel and cubes
• 6 ounces cranberries, fresh
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup goat cheese

Directions

• Preheat the oven to 425ºF
• Mix maple syrup, salt, cinnamon, and nutmeg in a bowl and set aside.
• Spray foil lined sheet pan with nonstick cooking spray. Add butternut squash to one side of the pan. Pour half of the maple syrup mixture over the squash and stir to coat. Cook in the oven for 4 minutes.
• Take the sheet pan out of the oven and add cranberries to the other side of the pan. Pour the remaining maple syrup mixture over the cranberries and stir to coat. Cook in the oven for 8 minutes.
• When the butternut squash is fork tender and the cranberries are starting to burst they are finished cooking. Put the squash and cranberries in a serving bowl and top with crumbled goat cheese.

Notes

• This recipe can be easily doubled or tripled to make more for a crowd.