As Thanksgiving approaches, families gather to celebrate the season of gratitude, and one thing is for sure: the side dishes can make or break the feast! Growing up, my grandmother made a famous roasted butternut squash dish that always disappeared first from the table. Featuring vibrant colors and rich flavors, this recipe adds a touch of elegance to any Thanksgiving meal. Plus, it’s healthy, vegan, and gluten-free—perfect for accommodating various dietary preferences while stealing the show!

Ingredients List

1 medium butternut squash: peeled, seeded, and cubed (about 4 cups)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cinnamon
1 tablespoon maple syrup (optional, for extra sweetness)
1/4 cup dried cranberries (for garnish)
1/4 cup pecans or walnuts: chopped (optional)

Substitutions:

Use Pumpkin or sweet potatoes if butternut squash is unavailable.
Substitute maple syrup with agave nectar for a vegan sweeter option.

Step-by-Step Instructions

Preheat the oven: Preheat your oven to 425°F (220°C).
Prepare the squash: In a large mixing bowl, combine the butternut squash cubes with olive oil, salt, black pepper, and cinnamon. Toss until the squash is well-coated.
Spread on a Baking sheet: Transfer the seasoned squash to a lined Baking sheet in a single layer.
Bake the squash: Roast in the preheated oven for 25-30 minutes or until tender and golden, flipping halfway through for even cooking.
Add maple syrup: In the last 5 minutes of roasting, drizzle maple syrup over the squash if using.
Garnish & serve: Remove from the oven and let cool slightly. Sprinkle dried cranberries and chopped nuts over the roasted squash before serving.

Tips and Tricks Section

Choose the right squash: Look for a firm and heavy squash with a uniform color to ensure ripeness.
Meal prep: Prepare the squash ahead of time and store it in the refrigerator until you are ready to roast it.
Flavor boost: Add herbs such as thyme or rosemary during roasting for an aromatic twist.

Nutritional Information

Nutritional Information (per serving):

Calories: 250 kcal
Macronutrients:
- Protein: 3g
- Fat: 10g
- Carbohydrates: 37g
Micronutrients:
- Fiber: 5g
- Sugar: 6g
- Sodium: 500mg

Recipe Notes

Adjust sweetness: Feel free to adjust the amount of maple syrup based on your taste preference.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture.

FAQs

How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How do I reheat roasted squash?
Warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Can I make this ahead of time?
Yes! You can prep the squash a day in advance and roast it just before serving.
What can I serve this with?
This dish pairs beautifully with roasted turkey, ham, or a rich vegetarian main.
Can I use frozen butternut squash?
Yes! Just adjust the cooking time as needed since frozen squash might require a bit longer to roast.

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We’d love to hear your thoughts on this recipe! If you make it, please leave a comment below, give it a rating, or share your favorite Thanksgiving Side Dishes on social media!

Recipe Card: Roasted Butternut Squash with Cranberries and Pecans

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Butternut squash: 1 medium (about 4 cups)
Olive oil: 2 tablespoons
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Cinnamon: 1 teaspoon
Maple syrup: 1 tablespoon (optional)
Dried cranberries: 1/4 cup (for garnish)
Pecans or walnuts: 1/4 cup chopped (optional)

Instructions:

Preheat the oven to 425°F (220°C).
Toss butternut squash cubes in olive oil, salt, black pepper, and cinnamon.
Spread on a Baking sheet in a single layer.
Roast for 25-30 minutes, flipping halfway.
Drizzle with maple syrup in the last 5 minutes of roasting.
Garnish with cranberries and nuts before serving.

Nutritional Information (per serving):

Calories: 250 kcal
Protein: 3g
Fat: 10g
Carbohydrates: 37g
Fiber: 5g
Sugar: 6g
Sodium: 500mg

Tips and Variations:

Feel free to add herbs like thyme for a twist or swap out the squash for Pumpkin.

Storage:

Store in an airtight container in the refrigerator for up to 4 days.

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