Savory Caramelized Butternut Squash with Cranberry Balsamic Bliss
This delectable side dish combines the sweetness of caramelized butternut squash with tart cranberries and a glossy balsamic glaze, making it an addictive addition to any meal.
Servings: 4 servings
Calories: 190kcal
Ingredients
Main Ingredients
- 2.5 pounds Butternut squash Use a firm squash with a long neck for best results.
- 1.5 tablespoons Olive oil Base seasoning for roasting.
- 1 teaspoon Kosher salt Adjust to taste.
- 1-2 grinds Black pepper Freshly ground preferred.
- 1.5 tablespoons Maple syrup For the glaze.
- 1.5 tablespoons Aged balsamic vinegar For the glaze; adds depth.
- 1 teaspoon Dijon mustard For the glaze.
- 1 cup Fresh cranberries Add during the last 8-10 minutes of roasting.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel and cube the butternut squash into 1-inch pieces for even roasting.
- Dry the squash cubes thoroughly with a paper towel.
Roasting
- In a large bowl, toss the cubed squash with olive oil, salt, and black pepper.
- Spread the squash cubes in a single layer on a sheet pan, making sure not to crowd them.
- Roast the squash in the preheated oven for about 20 minutes.
- Add cranberries during the last 8-10 minutes of roasting.
Finishing Touches
- In a small bowl, mix maple syrup, balsamic vinegar, and Dijon mustard together.
- Once the squash is roasted, toss it with the glaze immediately.
- Let it rest for 5 minutes for the glaze to thicken before serving.
Notes
For added flavor, try incorporating other ingredients like toasted nuts, goat cheese, or fresh herbs. You can also explore variations by adding spices or different acids.