So, I love fall. It is my hands down favorite season {since Christmas isn’t technically a season I can totally say that}! The crisp days, the crunch of leaves under your feet and all the delicious flavors like cinnamon, maple and squash. Our weather has finally stopped its seesaw pattern of warm and cool and so now I am ready to really jump in with the fall recipes on our menu plan. One of the first recipes I made for this fall has become one of my favorites. I seem to make this maple roasted butternut squash over and over but never tire of it.
Butternut squash can be a little on the sweet side if you don’t counter it with something. I was a little worried about how it might become way too sweet with the maple syrup, so I added in some tart cranberries and a little cinnamon to even out the flavors.
What You’ll Need:
1 medium butternut squash, peeled and cut into small chunks or slices
1/2 cup dried cranberries
1/2 cup walnuts pieces
1/2 cup maple syrup
1 tsp cinnamon
Nonstick cooking spray
Let’s Make It:
1) Preaheat the oven to 400 degrees. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
2) Combine the butternut squash, walnuts and cranberries together in a large bowl.
3) In a separate bowl, mix together the maple syrup and cinnamon. Stir well. Pour maple syrup mixture over squash and stir to ensure it is coated well. Spread the squash mixture onto the prepared baking sheet.
4) Bake in the oven, at 400 degrees, for 15 minutes or until the squash is tender.
So, in under 30 minutes and with less than 5 ingredients, you can totally have the perfect fall side dish! I think this would also be a stellar addition to the Christmas dinner table too.
How has your fall cooking been going? Have you started planning out your Christmas menu yet?
- 1 medium butternut squash, peeled and cut into small chunks or slices
- 1/2 cup dried cranberries
- 1/2 cup walnuts pieces
- 1/2 cup maple syrup
- 1 tsp cinnamon
- Nonstick cooking spray
- Preaheat the oven to 400 degrees. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
- Combine the butternut squash, walnuts and cranberries together in a large bowl.
- In a separate bowl, mix together the maple syrup and cinnamon. Stir well. Pour maple syrup mixture over squash and stir to ensure it is coated well. Spread the squash mixture onto the prepared baking sheet.
- Bake in the oven, at 400 degrees, for 15 minutes or until the squash is tender.
If you want to forget that Christmas is coming quickly, check out some of these fall recipes that will have you firmly planted back in October!
I LOVE butternut squash and this recipe looks absolutely DELICIOUS!