Description
A delicious and visually stunning dish featuring roasted butternut squash glazed with a sweet and tangy cranberry sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 1/2 cup brown sugar
- 1/4 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a saucepan, combine cranberries, brown sugar, and orange juice. Cook over medium heat until the cranberries burst and the mixture thickens.
- Once the squash is roasted, drizzle the cranberry glaze over it and toss to combine.
- Return to the oven for an additional 5 minutes to warm the glaze.
- Serve warm and enjoy!
Notes
- For a vegan version, ensure the brown sugar is vegan-friendly.
- This dish can be served as a side or a main vegetarian dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 20g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Cranberry Glazed, Roasted Butternut Squash, Holiday Recipe, Vegetarian Side Dish