Photo credit: Numinosity (Gary J Wood) on Visualhunt.com / CC BY-SA
Are you looking for a hearty side dish for your holiday meal? Something a little different, but still traditional? This baked squash recipe is a little sweet, a little crunchy, a little modern and a little traditional. Easy to customize with different squash varieties, you will use this recipe all fall and winter long.
- 1 large butternut squash, peeled, seeds removed and cut into 1” cubes or slightly smaller (you can substitute the butternut squash for two acorn squash or approx. 15 oz. of your favorite squash)
- 1 tablespoon of olive oil
- 1 tablespoon of REAL maple syrup (do not use artificially flavored)
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon cayenne
- ½ cup halved pecans or walnuts
- ¼ cup dried cranberries (you can substitute cranberries for golden raisins or dried cherries)
- Preheat over to 400 degrees.
- Grease baking sheet or glass baking dish, or line with parchment paper to avoid sticking.
- Place cut squash in a bowl and toss with oil, syrup, cinnamon, salt and cayenne. Pour out onto baking sheet.
- Roast 20 minutes, then add nuts and dried fruit, return to oven.
- Bake 15-20 minutes more. Serve hot.