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Holiday Roasted Butternut Squash

9

Ingredients

6

Servings

Ingredients
  • 2 pounds butternut squash
  • ¼ cup walnuts
  • 2 Tablespoons canola oil
  • 1 teaspoon dried sage
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon butter or canola oil
  • ¼ cup dried cranberries
  • 1 ½ Tablespoons maple syrup
Materials
  • Sharp knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Baking sheet
  • Small skillet
  • Spoon
  • Peeler
Instructions
  1. Preheat oven to 375°F.
  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.
  3. Coarsely chop walnuts. Set aside.
  4. In a large bowl, add squash. Toss with oil, sage, salt and ground black pepper.
  5. Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.
  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.
  7. Gently toss cooked squash with cranberry mixture.
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.
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