I really like butternut squash, in the course of the fall months I make butternut squash the whole lot…soup, lasagna, enchiladas, mac and cheese, and extra! I additionally love easy roasted butternut squash.

When roasted, the squash turns into tender and caramelized, which brings out the pure sweetness. The perimeters flip golden brown and barely crispy, including an exquisite distinction to the smooth inside. The flesh is velvety and creamy, with a light, nutty taste.

I really like plain roasted butternut squash nevertheless it’s enjoyable to decorate it up too! On this recipe, I toss the squash in a scorching honey dressing earlier than roasting it. When it comes out of the oven I high the roasted squash with crunchy pecans, dried cranberries, feta cheese, and contemporary parsley. Drizzle with scorching honey and WOW, you’ve a showstopper facet dish! The flavors and textures are unimaginable.

Serve this lovely facet dish at Thanksgiving, Friendsgiving, Christmas, or alongside facet any autumn meal. I additionally love consuming this dish for lunch with a easy arugula salad.

How one can Make Roasted Butternut Squash

• Preheat oven the oven to 400 levels F. Line a big baking sheet with parchment paper. Add squash to ready pan.

• In a small bowl, mix oil, scorching honey, paprika, garlic powder, thyme, salt, and pepper.

• Pour the combination over the squash and toss till properly coated. Unfold squash in a single layer so it isn’t touching.
• Roast for quarter-hour, stir and unfold again into an excellent layer. Roast for a further 10 to fifteen minutes, or till squash is fork tender.

• Take away from oven and let sit for five minutes.
• Switch to a serving bowl or platter and high with chopped pecans (candied pecans could be good too), feta cheese, dried cranberries, and parsley. Season with salt and pepper, to style.
• Drizzle with scorching honey and serve instantly. In case you don’t need a bit kick, common honey will work too!

Serving Solutions

Listed below are just a few recipes that pair properly with roasted butternut squash.

How one can Retailer

• Enable the squash to chill to room temperature earlier than storing. This prevents condensation, which might make the squash soggy.
• As soon as cooled, place the squash in an hermetic container.
• Retailer within the fridge for as much as 3 days.
• If you wish to make prematurely, wait to garnish the squash with the pecans, cranberries, feta, and scorching honey. Retailer the squash on it’s personal after which garnish when able to serve.

Extra Butternut Squash Recipes

Aspect Dishes

Roasted Butternut Squash with Pecans, Cranberries, Feta & Sizzling Honey

Roasted butternut squash with crunchy pecans, candy dried cranberries, creamy feta cheese, and a drizzle of scorching honey. This easy and complex facet dish is ideal for Thanksgiving, Christmas, or served alongside facet any meal.

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For the squash:

• 1 giant butternut squash, peeled, seeded, and minimize into 1-inch cubes*
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon scorching honey
• 1/2 teaspoon candy paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

• Preheat oven the oven to 400 levels F. Line a big baking sheet with parchment paper. Add squash to ready pan.

• In a small bowl, mix oil, scorching honey, paprika, garlic powder, thyme, salt, and pepper.

• Pour the combination over the squash and toss till properly coated. Unfold squash in a single layer so it isn’t touching.

• Roast for quarter-hour, stir and unfold again into an excellent layer. Roast for a further 10 to fifteen minutes, or till squash is fork tender.

• Take away from oven and let sit for five minutes. Switch to a serving bowl or platter and high with chopped pecans, feta cheese, dried cranberries, and parsley. Season with salt and pepper, to style. Drizzle with scorching honey and serve instantly.

You want about 6 cups squash cubes.

Energy: 202kcal, Carbohydrates: 24g, Protein: 3g, Fats: 11g, Saturated Fats: 2g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 7g, Ldl cholesterol: 7mg, Sodium: 295mg, Potassium: 499mg, Fiber: 4g, Sugar: 10g, Vitamin A: 13468IU, Vitamin C: 27mg, Calcium: 111mg, Iron: 1mg

Key phrases butternut squash, cranberry, pecan

Have you ever tried this recipe?

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