Recipes
Roasted Butternut Squash with Cranberries and Walnuts
This Roasted Butternut Squash recipe with Cranberries and Walnuts is truly the trifecta - Delicious, Beautiful and Easy. With its colorful presentation and balanced combination of savory, tart, and sweet flavors, this side dish makes an impressive addition to any dinner, especially at the holidays or when you’re entertaining.
Equipment
- Large Mixing Bowl
- Large baking sheet
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 cup fresh cranberries
- ½ cup walnuts roughly chopped
- 2 tablespoons Bacon Up Bacon Grease melted
- 2 tablespoons maple syrup
- 1 teaspoon dried rosemary
- ½ teaspoon ground cinnamon
- Salt and pepper to taste
- Sprigs of rosemary to garnish
Instructions
- Preheat your oven to 400°F.
- Peel and cube the squash (or start with a package of pre-cut squash).
- In a large bowl, mix the melted Bacon Up and syrup, then add the squash and toss to coat.
- Add the cinnamon and mix well to season the squash.
- On a large baking sheet, spread the squash evenly in a single layer.
- Roast in a 400°F oven for 20 minutes.
- Remove from oven and add the cranberries and walnuts, combining well in a single layer.
- Return to the oven and continue roasting for 10-15 minutes. Squash will be tender and slightly caramelized and cranberries will have begun to burst open.
- If you wish, add salt and pepper to taste.
- Transfer to a serving bowl, garnish with sprigs of Rosemary and serve warm.
