Description
1 medium butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
2 tbsp pure maple syrup
½ tsp cinnamon
½ tsp salt
¼ tsp black pepper
½ cup dried cranberries
¼ cup balsamic vinegar
1 tbsp honey
¼ tsp garlic powder
¼ cup chopped pecans (optional)
2 tbsp fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, salt, and black pepper.
Spread the squash evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until caramelized and tender.
Meanwhile, in a small saucepan over medium heat, combine balsamic vinegar, honey, and garlic powder. Simmer for 5-7 minutes until slightly thickened.
Remove the roasted squash from the oven and toss with dried cranberries and balsamic glaze.
Sprinkle with chopped pecans and fresh parsley before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 220 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect roasted butternut squash every time.
- Prep the Squash: Carefully peel the squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Cut it into uniform 1-inch cubes for even cooking.
- Season Thoroughly: In your large mixing bowl, ensure each squash cube is lightly and evenly coated with the olive oil, maple syrup, cinnamon, salt, and pepper before spreading them out.
- Roast for Caramelization: Arrange the squash in a single layer on your prepared sheet. The high heat (400°F) is crucial for caramelization. Do not overcrowd the pan, as this will steam the squash instead of roasting it.
- Make the Glaze: While the squash roasts, combine the balsamic vinegar, honey, and garlic powder in the saucepan. Simmer gently until it reduces by about a third and coats the back of a spoon.
- Combine and Finish: Once the squash is tender and caramelized at the edges, immediately transfer it back to the large bowl. Toss with the dried cranberries and the balsamic glaze while both are still warm. Finish by garnishing with pecans and parsley.
Serving Suggestions
This versatile dish can be served in multiple ways. It makes an excellent festive side for roasted turkey, chicken, or ham. For a hearty vegetarian meal, serve it over a bed of quinoa or farro with crumbled goat cheese or feta. It also works beautifully as a warm topping for a fall salad with mixed greens and a light vinaigrette.
How-to Summary
Cube and season butternut squash with oil, maple syrup, and spices. Roast at 400°F for 25-30 minutes until tender. Simultaneously, simmer balsamic vinegar, honey, and garlic powder into a glaze. Toss the warm roasted squash with dried cranberries and the glaze. Garnish with pecans and parsley before serving.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the squash and make the glaze 1 day in advance. Store separately in the refrigerator. Reheat the squash in the oven and warm the glaze before combining.
What can I use instead of maple syrup? Honey or a light brown sugar dissolved in a little water are good substitutes for a similar sweet, caramelized effect.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Can I use frozen butternut squash? You can, but thaw and pat it dry thoroughly first. Frozen squash may release more water and not caramelize as well as fresh.
Is the balsamic glaze necessary? The glaze adds a critical sweet-tangy depth that balances the dish. For a shortcut, you can use a high-quality store-bought balsamic glaze.
Common Mistakes to Avoid
- Uneven Cubes: Cutting squash into different sizes leads to uneven cooking—some pieces will burn while others remain hard.
- Skipping the Flip: Not flipping the squash halfway through roasting prevents even caramelization on all sides.
- Overcrowding the Pan: Placing cubes too close together steams them. Use two pans if necessary to ensure a single layer.
- Overcooking the Glaze: Simmer the glaze gently. If cooked over too high heat or for too long, it can become unpleasantly thick and sticky.
Conclusion
This Maple Balsamic Roasted Butternut Squash is more than just a simple side dish; it’s a celebration of fall flavors. The combination of sweet maple, warm cinnamon, and tangy balsamic creates a complex and satisfying taste profile that elevates any meal. With its straightforward preparation and impressive results, this recipe is sure to become a seasonal staple on your table.